Ingredients
24
24 servings
- •2 (.25 ounce) packages active dry yeast
- •0.5 cup warm water (110 degrees F/45 degrees C)
- •1.5 cups lukewarm milk
- •2 tablespoons white sugar
- •1 teaspoon salt
- •0.5 cup molasses
- •2 tablespoons butter
- •3.25 cups rye flour
- •2.5 cups bread flour
Instructions
- 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 to 1 1/2 hours or until double.
- Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.
Nutritional Facts
Per 24 servings
- Calories: 144
- Carbohydrate: 29g
- Fat: 2g
- Fiber: 3g
- Protein: 4g
- Sugar: 6g
Related Recipes
Rye Beer Bread
Swedish Rye Bread
Dark Rye Bread
Batter Rye Bread
Authentic German Bread (Bauernbrot)
Danish Spiced Rye Bread (Sigtebrod)
Dutch Oven Caraway Rye Bread
Caraway Rye Bread (for the bread machine)
Pumpernickel Rye Bread
Winnipeg Rye Bread
Danish Rugbrod (Rye Bread) for the Bread Machine
