Difference between revisions of "Roggenbrot"
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Dissolve [[yeast]] in warm [[water]]. In a large bowl combine [[milk]], [[Granulated sugar|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. | Dissolve [[yeast]] in warm [[water]]. In a large bowl combine [[milk]], [[Granulated sugar|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. | ||
Latest revision as of 18:53, 26 June 2012
Description
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
Procedures
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.
