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Roggenbrot (German Rye Bread)



  • 2 packages active dry yeast
  • 1/2 cup warm water
  • 1 1/2 cups lukewarm milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup molasses
  • 2 tablespoons butter
  • 3 1/4 cups rye flour, unsifted
  • 2 1/2 cups bread flour, unsifted


  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 for 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
  7. Cover dough and let rise 1 to 1 1/2 hours or until double.
  8. Punch down dough and divide to form 2 round loaves.
  9. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  10. Heat oven to 375 degrees F.
  11. Bake for 30-35 minutes.

Makes 2 round loaves

Posted by LladyRusty at Recipe Goldmine 1/13/2002 2:34 pm.

Source: german recipes -


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