"Roggenbrot"@de . "Dieses Brot wurde aus Roggenmehl gebacken. Dadurch erh\u00E4lt das Innere die charakteristische, leicht br\u00E4unliche F\u00E4rbung und das Brot den leicht s\u00FC\u00DFlichen Geschmack."@de . "2"^^ . . "* 1 Roggen\n* 1 Roggenmehl\n* 1 Wasser\n* 1 B\u00E4ckerhefe"@de . . "* +50 Lebenspunkte"@de . . "20"^^ . "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\u00B0 F. Bake for 30-35 minutes. Makes 2 round loaves."@en . "20"^^ . . . . "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\u00B0 F. Bake for 30-35 minutes. Makes 2 round loaves."@en . "keine"@de . "Roggenbrot"@en . . . . . "1"^^ . "Brot"@de .