🫙 From the Spice Rack
Roggenbrot(Rye Bread)
2 pk Yeast -- Active Dry 1/2 c -- Warm Water(110-120 degrees) 1 1/2 c Milk -- Lukewarm 2 tb Sugar 1 t Salt 1/2 c Molasses 2 tb Butter 3 1/4 c Rye Flour -- Unsifted 2 1/2 c Bread Fl...
maineasy
Ingredients8 items
Ingredients
- 2pk yeast -- active dry
- 1/2c -- warm water(110-120
- 2tb sugar
- 1t salt
- 1/2c molasses
- 2tb butter
- 31/4 c rye flour -- unsifted
- 21/2 c bread flour -- unsifted
Directions
- 1
2 pk Yeast -- Active Dry 1/2 c -- Warm Water(110-120 degrees) 1 1/2 c Milk -- Lukewarm 2 tb Sugar 1 t Salt 1/2 c Molasses 2 tb Butter 3 1/4
- 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 1/2 hours or until double