---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Roggenbrot (Rye Bread)
  Categories: German, Breads
       Yield: 12 servings
  
       2 pk Yeast; Active Dry                 1/2 c  Molasses
     1/2 c  ;Warm Water (110-120 degrees)        2 tb Butter
   1 1/2 c  Milk; Lukewarm                  3 1/4 c  Rye Flour; Unsifted
       2 tb Sugar                           2 1/2 c  Bread Flour; Unsifted
       1 ts Salt                           
  
   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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