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Prep Time: 180 Minutes Cook Time: 35 Minutes |
Ready In: 215 Minutes Servings: 12 |
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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:
2 (1/4 ounce) packages active dry yeast |
1/2 cup molasses |
1/2 cup water (110-120 degrees) |
2 tablespoons butter |
1 1/2 cups milk, lukewarm |
3 1/4 cups rye flour, unsifted |
2 tablespoons sugar |
2 1/2 cups bread flour, unsifted |
1 teaspoon salt |
Directions:
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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