German Rye Bread - Roggenbrot

Recipe By:
Feather
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  • Total Time 180 min Ico-add
  • Yield 2 Loaves
  • Level Medium

A heavy artisan bread indicative of German cuisine, roggenbrot is flavored with molasses, sugar and rye flour. It is usually baked as a round loaf on a flat sheet pan.
 

Ingredients

  • 2 packets active dry yeast
  • 1/4 cup warmed water (105 to 115 degrees f)
  • 1 1/2 cups milk, lukewarm
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup molasses
  • 2 tablespoons butter
  • 3 1/4 cups rye flour, unsifted
  • 2 1/2 cups bread flour, unsifted
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Directions

  1. 1. Dissolve the yeast in the warm water.
  2. 2. In a large bowl combine the milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and one cup of the rye flour.
  3. 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. 4. Knead five to ten 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
  5. 5. Cover dough and let rise for one hour or until double in bulk.
  6. 6. Punch down dough and divide to form two round loaves.
  7. 7. Let the loaves rise again on a greased baking sheet until double, about one hour.
  8. 8. Preheat oven to 375 degrees F.
  9. 9. Bake for 30 to 35 minutes.