Ingredients

• 1 package active dry yeast


• 1/2 cup warm water (110F)


• 1 cups lukewarm milk


• 1 tablespoons white sugar


• 1/2 teaspoon salt


• 1/4 cup molasses


• 1 tablespoons butter


• 1 1/2 cups rye flour


• 1 1/2 cups bread flour


• 1 Tbsp caraway seeds (optional)

German Rye Bread

Directions

Dissolve yeast in warm water (no more than 110F).

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 to 1 1/2 hours or until double.

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

Preheat oven to 375 degrees F (190 degrees C). Bake for 35 to 40 minutes or until done. . The bread should sound hollow when tapped.