German Rye Bread

Nothing smells better than home-baked bread–this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.

Step: 1

Dissolve yeast in warm water.

Step: 2

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.

Step: 3

Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.

Step: 4

Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.

Step: 5

Cover dough and let rise 1 to 1 1/2 hours or until double.

Step: 6

Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.

Step: 7

Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

Per Serving: 144 calories; protein 3.6g; carbohydrates 28.5g; fat 1.7g; cholesterol 3.8mg; sodium 113.5mg.

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