Recipe - Roggenbrot (Rye Bread)

2 pack Yeast; Active Dry
One half cup ;Warm Water(110120 degrees)
1 One half cup Milk; Lukewarm
2 tablespoon Sugar
1 teaspoon Salt
One half cup Molasses
2 tablespoon Butter
3 One fourth cup Rye Flour; Unsifted
2 One half cup 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 One half 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 One half hours. Preheat
oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini