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This recipe isn't quite the same as the savoury German rye bread you'll normally find. It's a bit sweeter and tastes great as a dessert.
Ingredients
Makes 2 servings
- 1 tablespoon active dry yeast
- ½ cup warm water (just let the tap run a bit)
- 1 ½ cups butter milk
- 2 tablespoons white sugar
- 1 teaspoon salt
- ¼ cup molasses
- 2 tablespoons butter
- 3 ¼ cups rye flour
- 2 ½ cups bread flour
Preparation
Dissolve yeast in warm water.
In a bowl combine milk, sugar, and salt. Beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
Add the remaining rye flour then add the white flour in small amounts until the dough is stiff enough to knead. You'll need to knead for 10-15 minutes. Keep adding more flour to your hands if the dough is too sticky. Form the dough into a large ball, and cover. Let it rise for 1 hour or until it has doubled in size.
Punch down the dough and rip the dough in half. Form into two equal loaves. Let the loaves rise on a greased baking sheet or in greased bread tins for another hour or so.
Preheat oven to 375 degrees F. Bake for 30 to 35 minutes (edited from an allrecipes recipe)
Serve with butter. MMMMMM
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