Roggenbrot

Ingredients

 * 2 pk yeast; active dry
 * 1/2 cup ;warm water
 * 1 1/2 cups milk; lukewarm
 * 2 tbsp. sugar
 * 1 tsp salt
 * 1/2 cup molasses
 * 2 tbsp. butter
 * 3 1/4 cups rye flour; unsifted
 * 2 1/2 cups bread flour; unsifted

Directions
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 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.