German Rye Bread Tasty Recipes

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German Rye Bread

"Nothing smells better than domestic-baked bread--that is a hearty bread, extremely good with mustard, corned red meat, Swiss cheese, and sauerkraut."

Ingredients :

2 (.25 ounce) packages active dry yeast
half cup warm water (110 ranges F/forty five ranges C)
1 half cups lukewarm milk
2 tablespoons white sugar
1 teaspoon salt
half of cup molasses
2 tablespoons butter
3 1/4 cups rye flour
2 1/2 cups bread flour

Instructions :

Prep :	Cook : 24M	Ready in :

Dissolve yeast in warm water.
In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast combination, and 1 cup of rye flour.
Use a wood spoon to combine within the closing rye flour. Add white flour via stirring until the dough is stiff enough to knead.
Knead five to 10 minutes, including flour as wished. If the dough sticks on your hands or the board upload greater flour.
Cover dough and allow upward thrust 1 to 1 1/2 hours or till double.
Punch down dough and divide to form round loaves. Let loaves upward push on a greased baking sheet till double, about 1 half hours.
Preheat oven to 375 tiers F (190 levels C). Bake for 30 to 35 minutes.

Notes :

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