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