Roggenbrot (rye Bread)
Ingredients & Directions 2 pk Yeast; Active Dry 1/2 c ;Warm Water(110-120 degrees) 1 1/2 c Milk; Lukewarm 2 tb Sugar 1 ts Salt 1/2 c Molasses 2 tb Butter 3 1/4 c Rye Flour; Unsifted 2 1/2 c Bread Flour; Unsifted Dissolve yeast in warm water. In a large bowl combine milk, sugar, and […]
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