German Rye Bread
SUBMITTED BY: Holly
PHOTO BY: Tom S.
"Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut."
Original recipe yield: 24 servings
SERVINGS About scaling and conversions
* 2 (.25 ounce) packages active dry yeast
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 1/2 cups lukewarm milk
* 2 tablespoons white sugar
* 1 teaspoon salt
* 1/2 cup molasses
* 2 tablespoons butter
* 3 1/4 cups rye flour
* 2 1/2 cups bread flour
1. Dissolve yeast in warm water.
2. 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.
3. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
4. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
5. Cover dough and let rise 1 to 1 1/2 hours or until double.
6. Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
7. Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.