Roggebrood Rye Bread Recipes

ROGGEBROOD - RYE BREAD

Steps:

• Soften yeast in water.
• Add milk, butter, salt, sugar and flours.
• Knead until smooth and elastic.
• Cover and let rise in a warm place until double in bulk.
• Punch down, shape into loaves and place in greased bread pans; let rise again until doubled.
• While dough is raising, preheat oven to 375°F.
• Bake for 20 minutes, reduce heat to 350F and continue baking for an additional 40 minutes.
• Turn out onto cooling rack.

ROGGENBROT (RYE BREAD)

Steps:

• 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 to 35 minutes.
• Makes 2 round loaves.