German Rye Bread
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
Milk (lukewarm)2 tbsps
White Sugar1 tsp
Salt1 cup
Molasse2 tbsps
Butter3.25 cups
Rye Flour2.5 cups
Bread FlourDirections:
1
Dissolve yeast in warm water
2
In a large bowl combine milk, sugar, and salt
3
Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour
4
Use a wooden spoon to mix in the remaining rye flour
5
Add white flour by stirring until the dough is stiff enough to knead
6
Knead 5 to 10 minutes, adding flour as needed
7
If the dough sticks to your hands or the board add more flour
8
Cover dough and let rise 1 to 1 1/2 hours or until double
9
Punch down dough and divide to form two round loaves
10
Let loaves rise on a greased baking sheet until double, about 1 1/2 hours
11
Preheat oven to 375 degrees F (190 degrees C)
12
Bake for 30 to 35 minutes