Rye Bread

Ingredients:

• 2 ea Yeast; Active Dry
• 1/2 c Warm Water(110-120 degrees)
• 1 1/2 ea Cup Milk; Lukewarm
• 2 tb B Sugar
• 1 ts Salt
• 1/2 c Molasses
• 2 tb B Butter
• 3 1/4 ea Cup Rye Flour; Unsifted
• 2 1/2 ea Cup Bread Flour; Unsifted

Orig- Servings: 12 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.

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