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Rye Bread

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      Title: RYE BREAD
 Categories: German, Breads
      Yield: 4 Servings
 
      2    Yeast; Active Dry
    1/2 c  Warm Water(110-120 degrees)
  1 1/2    Cup Milk; Lukewarm
      2 tb B Sugar
      1 ts Salt
    1/2 c  Molasses
      2 tb B Butter
  3 1/4    Cup Rye Flour; Unsifted
  2 1/2    Cup Bread Flour; Unsifted
 
    Orig-  Servings: 12
    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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