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n2:

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Roggenbrot Roggenbrot

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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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n19:

keine

n10:

* +50 Lebenspunkte

n5:

2

n12:

20

n24:

1

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n8:

* 1 Roggen * 1 Roggenmehl * 1 Wasser * 1 Bäckerhefe

n25:

Brot

n4:

Dieses Brot wurde aus Roggenmehl gebacken. Dadurch erhält das Innere die charakteristische, leicht bräunliche Färbung und das Brot den leicht süßlichen Geschmack.

n13:

20

n18: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.