Traditional German Roggenbrot (German Rye Bread Recipe)
Traditional German Roggenbrot is a hearty rye bread with rich flavor and a dense texture. Perfect served with soups, meats, or simply sliced with butter.
Servings: people
Calories: 274kcal
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Equipment
1 mixer
Ingredients
- 2 pk Yeast, Active Dry 1.5 Tablespoons
- 1/2 cup Warm Water (110-120 degrees)
- 1 1/2 cup Milk lukewarm
- 2 Tbs Sugar
- 1/2 cup Molasses
- 2 Tbs Butter
- 3 1/4 cups Rye Flour unsifted
- 2 1/2 cups Bread Flour unsifted
Instructions
- 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 one 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 for 5 to 10 minutes adding flour as needed
- cover dough and let rise 1 to 1 1/2 hours
- punch down the dough
- divide into two loaves
- let loaves rise on a greased baking sheet until double
- preheat oven to 375 and bake for 30 to 35 minutes
Nutrition
Calories: 274kcal | Carbohydrates: 54g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 36mg | Potassium: 387mg | Fiber: 4g | Sugar: 14g | Vitamin A: 89IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 2mg