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Roggenbrot (Rye Bread) Recipe

2 years ago

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 Roggenbrot (Rye Bread)
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Prep Time 180 minutes
Cook Time 35 minutes
Servings
MetricUS Imperial
Ingredients
Prep Time 180 minutes
Cook Time 35 minutes
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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 1/2 hours or until double.
  9. Punch down dough and divide to form 2 round loaves.
  10. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  11. Preheat oven to 375°F.
  12. Bake for 30 to 35 minutes.
  13. Makes 2 round loaves.

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