"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

ROGGENBROT (rye bread) Recipe

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This recipe for ROGGENBROT (rye bread), by , is from The German Oma's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan StroinkPickering
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 package active dry yeast
1/2 cup warm water (110-120 degrees)
1 1/2 cup lukewarm milk
2 tablespoon sugar
1 teaspoon salt
1/2 cup molasses
2 tablespoon butter
3 1/4 cup unsifted rye flour
2 1/2 cup unsifted bread flour

Directions:
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 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

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
4 hours

 

 

 

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