German Rye Bread

Recipe View Activate the Yeast (5 minutes): In a small bowl, dissolve the yeast in warm water. Let stand for 5 minutes, or until foamy, indicating that the yeast is active.

Recipe View Combine Wet Ingredients (10 minutes): In a large mixing bowl, combine the lukewarm milk, sugar, and salt. Using an electric mixer, beat in the molasses, softened butter, and the yeast mixture until well combined.

Recipe View Incorporate Rye Flour (5 minutes): Gradually beat in 1 cup of rye flour until smooth. Then, using a wooden spoon, stir in the remaining rye flour until a thick, sticky dough forms.

Recipe View Add Bread Flour and Knead (10-15 minutes): Gradually add bread flour, stirring until the dough is stiff enough to knead. Turn the dough out onto a lightly floured surface and knead for 5 to 10 minutes, adding more bread flour as needed to prevent sticking, until the dough is smooth and elastic.

Recipe View First Rise (60-90 minutes): Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Recipe View Shape and Second Rise (90 minutes): Punch down the dough to release the air. Divide the dough in half and shape each half into a round loaf. Place the loaves on a greased baking sheet. Cover with a towel and let rise again for about 1.5 hours, or until doubled.

Recipe View Bake (30-35 minutes): Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. Let cool on a wire rack before slicing and serving.