Roggenbrot (Rye Bread)
Per serving
Oh my goodness - I'm reading some of these reviews and I just realised that Americans and British are used to that fluffy white bread - this is a GERMAN recipe - it IS A DENSE BREAD - THIS IS NOT A LIGHT & FLUFFY BREAD Please don't expect this to come out tasting like "Wonder bread" with Rye flavor. This is a recipe for TRUE, AUTHENTIC Rye bread - it's going to taste different from what you buy packaged in the store that was mass produced in a factory, please remember that. Just wanted to let everyone know before you invest money and time into this what to expect. Thanks!
Ingredients
12 serv.Step-by-step 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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