The best delicious Roggenbrot (rye Bread) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Roggenbrot (rye Bread) recipe today!
Hello my friends, this Roggenbrot (rye Bread) recipe will not disappoint, I promise! Made with simple ingredients, our Roggenbrot (rye Bread) is amazingly delicious, and addictive, everyone will be asking for more Roggenbrot (rye Bread).
What Makes This Roggenbrot (rye Bread) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Roggenbrot (rye Bread).
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2 pk Yeast; Active Dry
1/2 c ;Warm Water(110-120 degrees)
1 1/2 c Milk; Lukewarm
2 tb Sugar
1 ts Salt
1/2 c Molasses
2 tb Butter
3 1/4 c Rye Flour; Unsifted
2 1/2 c Bread Flour; Unsifted
Dissolve yeast in warm water. In a large bowl combine milk, sugar,
and salt. Use a mixer to beat in molasses, butter, yeast mixture and
1 cup of rye flour. Use a wooden spoon to mix in the remaining rye
flour. Add white flour by stirring until the dough is stiff enough to
knead. Knead 5 to 10 minutes, adding flour as needed. If the dough
sticks to your hands or the board add more flour. Cover dough and
let rise 1 1 1/2 hours or until double. Punch down dough and divide
to form 2 round loaves. Let loaves rise on a greased baking sheet
until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake
for 30 to 35 minutes. Makes 2 round loaves.
Yields
12 Servings
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