German Rye Bread

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

Ingredients:
2 packages (.25 ounces each) dry yeast
1/2 cup warm water (110 degrees F)
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

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.

Makes 2 loaves

Don’t bite the hand that . . . . has six fingers

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