Roggenbrot (Rye Bread)
rec.food.recipes/Fred Towner (1998)
Makes 2 round loaves

2 pkg active dry yeast
1/2 cup warm water (110-120 degrees)
1 1/2 cup milk; lukewarm
2 tbsp sugar
1 tsp salt
1/2 cup molasses
2 tbsp butter
3 1/4 cup unsifted rye flour
2 1/2 cup unsifted bread flour

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 to 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.