Roggenbrot (Rye Bread)

Servings: 12
Ingredients:

2 pk Yeast; Active Dry
1/2 c  ;Warm Water(110-120 degrees)
1 1/2 c  Milk; Lukewarm
2 T  Sugar
1 t  Salt
1/2 c  Molasses
2 T  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.