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Roggenbrot (Rye Bread)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROGGENBROT (RYE BREAD)
 Categories: German, Breads
      Yield: 12 Servings
 
      2 pk Yeast; Active Dry
    1/2 c  ;Warm Water(110-120 degrees)
  1 1/2 c  Milk; Lukewarm
      2 tb Sugar
      1 ts Salt
    1/2 c  Molasses
      2 tb Butter
  3 1/4 c  Rye Flour; Unsifted
  2 1/2 c  Bread Flour; Unsifted
 
  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 1 1/2 hours or until double.  Punch down dough and divide
  to form 2 round loaves. Let loaves rise on a greased baking sheet
  until double, about 1 1/2 hours. Preheat oven to 375 degrees F.  Bake
  for 30 to 35 minutes. Makes 2 round loaves.
 
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