Roggenbrot Rye Bread

2 pk Yeast -- Active Dry

1/2 c -- Warm Water(110-120

degrees) 1 1/2 c Milk -- Lukewarm

2 tb Sugar

1 t Salt

1/2 c Molasses

2 tb Butter

3 1/4 c Rye Flour -- Unsifted

2 1/2 c Bread Flour -- Unsifted

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 1 1/2 hours or until double. Punch down dough and

divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves.