Ingredients
- pk yeast; active dry2 unit
- ;warm water1/2 cup
- milk; lukewarm1 1/2 cups
- 2 tbsp
- 1 tsp
- 1/2 cup
- 2 tbsp
- rye flour; unsifted3 1/4 cups
- bread flour; unsifted2 1/2 cups
Method
1
Combine active dry yeast with 1/2 cup warm water and let stand for 5 minutes until foamy, indicating the yeast is active.
2
Mix lukewarm milk, sugar, salt, molasses, and butter in a large bowl until the sugar dissolves and butter begins to soften.
3
Pour the yeast mixture into the milk mixture and stir well to combine thoroughly.
4
Add rye flour and bread flour gradually, stirring with a wooden spoon until a shaggy dough forms that pulls away from the sides of the bowl.
5
Turn dough onto a lightly floured work surface and knead for 8–10 minutes, adding small amounts of flour as needed, until the dough is smooth and elastic.
10 minutes
6
Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides with oil.
7
Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
75 minutes
8
Preheat oven to 375°F (190°C) and lightly grease a baking sheet or Dutch oven.
9
Punch down the dough, shape it into a round or oval loaf, and place it on the prepared baking sheet or in the Dutch oven.
10
Cover the loaf with a damp towel and allow it to rise for 30–40 minutes until puffy.
35 minutes
11
Score the top of the loaf with a sharp knife and bake for 45 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
45 minutes
12
Transfer the baked roggenbrot to a wire rack and cool for at least 15 minutes before slicing.