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German Rye Bread

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Nothing smells better than home-baked bread–this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.

Ingredients:

  • 2 (.25 ounce) packages active dry yeast
  • ½ cup warm water (110 degrees F/45 degrees C)
  • 1 ½ cups lukewarm milk
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • ½ cup molasses
  • 2 tablespoons butter
  • 3 ¼ cups rye flour
  • 2 ½ cups bread flour

Directions:

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 to 1 1/2 hours or until double.

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.

Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.


Prep time: – / Cooking time: – / Total time:

Serving: 24 / Yield: 2 loaves

Calories: 143.9

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