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ROGGENBROT (RYE BREAD)

Category:    German, Bread
Yield:12 servings
 
      2 pk Yeast; active dry               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.
 

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