German Rye Bread

Ingredients

• 1 packages active dry yeast
• 1/4 cup warm water (110° F.)
• 3/4 cups lukewarm milk
• 1 tablespoons white suga
• 1/2 teaspoon salt
• 1/4 cup molasses
• 1 tablespoons butter
• 1 1 /2ups rye flour
• 1 1/4 cups bread flour

Directions

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° F. Bake for 30 to 35 minutes.

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