Roggenbrot (Rye Bread)
"Oh my goodness - I'm reading some of these reviews and I just realised that Americans and British are used to that fluffy white bread - this is a GERMAN recipe - it IS A DENSE BREAD - THIS IS NOT A LIGHT & FLUFFY BREAD Please don't expect this to come out tasting like "Wonder bread" with Rye flavor. This is a recipe for TRUE, AUTHENTIC Rye bread - it's going to taste different from what you buy packaged in the store that was mass produced in a factory, please remember that. Just wanted to let everyone know before you invest money and time into this what to expect. Thanks!..."
INGREDIENTS
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2 (1/4 ounce) packages active dry yeast
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1/2 cup molasses
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1/2 cup water (110-120 degrees)
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2 tablespoons butter
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1 1/2 cups milk, lukewarm
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3 1/4 cups rye flour, unsifted
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2 tablespoons sugar
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2 1/2 cups bread flour, unsifted
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1 teaspoon salt
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