About: Roggenbrot

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About: Roggenbrot Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

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 1/2 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° F. Bake for 30-35 minutes. Makes 2 round loaves.

Attributes	Values
rdfs:label	Roggenbrot Roggenbrot
rdfs:comment	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 1/2 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° F. Bake for 30-35 minutes. Makes 2 round loaves.
dcterms:subject	dbkwik:resource/2F6L_btPD28-Q8WDLlgRNg== Molasses Recipes Yeast Recipes Bread flour Recipes German Recipes Maple syrup Recipes German Appetizers Rye flour Recipes
dbkwik:resource/3etP1zYTuYrSnYISHDCX1g==	keine
Effekte	* +50 Lebenspunkte
dbkwik:resource/cL202Fv_9wP_TgdsV9esbw==	2(xsd:integer)
dbkwik:resource/uJ9n5KDIMGJFtZGL6nrcgA==	20(xsd:integer)
gewicht	1(xsd:integer)
dbkwik:de.dofuswik...iPageUsesTemplate	dbkwik:resource/7lj6BgiHtB5I504iH2VJJg== dbkwik:resource/BMdCNQ1KfTImz5UxafRxCg==
dbkwik:resource/toPF-GmZrYNtLFEotYOY_g==	* 1 Roggen * 1 Roggenmehl * 1 Wasser * 1 Bäckerhefe
Typ	Brot
Beschreibung	Dieses Brot wurde aus Roggenmehl gebacken. Dadurch erhält das Innere die charakteristische, leicht bräunliche Färbung und das Brot den leicht süßlichen Geschmack.
dbkwik:resource/FA57RGNfdItyKIc0yuowog==	20(xsd:integer)
abstract	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 1/2 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° F. Bake for 30-35 minutes. Makes 2 round loaves.

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