Roggenbrot (rye Bread)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | German | Breads, German | 12 | Servings |
INGREDIENTS
| 2 | Yeast, Active Dry | |
| 1/2 | c | Warm Water110-120 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 169
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 5.1mg
Sodium: 199.8mg
Potassium: 234.8mg
Carbohydrates: 33.3g
Fiber: <1g
Sugar: 10g
Protein: 3.4g