Roggenbraut
PERIOD: Modern | SOURCE:
Contemporary Recipe | CLASS: Not Authentic
DESCRIPTION: A traditional Rye
bread, sweet
& heavy
-
2 packages dry yeast
-
1/2 cup warm water
-
1 1/2 cups lukewarm milk
-
2 Tbs. sugar
-
1 tsp. salt
-
1/2 cup molasses
-
2 Tbs. butter
-
3 1/4 cups rye flour
-
2 1/2 cups white flour
Dissolve yeast in warm water. In bowl, combine milk, sugar,
and salt.
Beat in molasses, butter, yeast mixture, and 1 cup rye flour. Add white
flour until dough is stiff enough to knead. Knead 5-10 minutes, adding
the additional rye flour as needed. Cover and let rise 1-1 1/2 hours
until
doubled. Punch down and divide to form 2 round loaves. Let rise on
greased
baking sheet for 1 hour. Bake at 275º F for 30-35 minutes.
Metric, Celsius, & Gas
Mark Equivalencies
|
A
Boke of Gode Cookery
Modern
Recipes for Beginners
Modern
Recipes for Beginners