Roggenbrot (Rye Bread)

• 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

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 375u0b0F.
12. Bake for 30 to 35 minutes.
13. Makes 2 round loaves.

active dry yeast, molasses, water, butter, milk, rye flour, sugar, bread flour, salt

Taken from www.food.com/recipe/roggenbrot-rye-bread-54475 (may not work)