Roggenbrot (German Rye Hardbread)

JoSele Swopes

By
@JODIE57

While we were stationed in Germany I ran across a lot of different foods that I like. Even though I grew up on these types of foods. I came away with a lot of new foods too that we have inducted into our traditional lifestyle.


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Comments:

Serves:

2 Loaves

Prep:

3 Hr 30 Min

Cook:

35 Min

Ingredients

2 pkg
active dry yeast
1/2 c
water, warm
1 1/2 c
milk, luke warm
2 Tbsp
sugar
1 tsp
sea salt
1/2 c
molasses
2 Tbsp
butter
3 1/4 c
rye flour
2 1/2 c
bread flour
1/4 c
cornmeal

Directions Step-By-Step

1
Dissolve yeast into warm water. In a large bowl combine your milk, sugar, and you salt. Use your mixer to blend in molasses, butter, and yeast mixture and add 1 Cup of rye flour.
2
Use a wooden spoon to mix in remaining rye flour. Add white flour, stirring until the dough is stiff enough to knead.
3
Knead for 5 to 10 minutes with the heal of you hands. If the dough sticks to your hands or the board, sprinkle flour on the board or dough as needed.
4
Place dough on floured board, put a warm damp cloth on top of dough rise from 1 to 1 1/2 hours or till double in size. Punch down the dough and divide to form 2 round loaves. Sprinkle cornmeal on the baking sheet or stone. Let the loaves rise on a cooking sheet or baking stone. If you are using bread pans lightly grease and dust with cornmeal. Let loaves rise 1 1/2 hours.
5
Preheat oven to 375* Bake for 30-35 minutes. Take out and turn on to rack, brush the top with melted butter. Yields 2 loaves.

About this Recipe

Course/Dish: Other Breads
Other Tag: Quick & Easy