ROGGENBROT (GERMAN RYE HARDBREAD)
While we were stationed in Germany I ran across a lot of different foods that I like. Even though I grew up on these types of foods. I came away with a lot of new foods too that we have inducted into our traditional lifestyle.
Provided by JoSele Swopes
Categories Other Breads
Time 4h5m
Number Of Ingredients 10
Steps:
- 1. Dissolve yeast into warm water. In a large bowl combine your milk, sugar, and you salt. Use your mixer to blend in molasses, butter, and yeast mixture and add 1 Cup of rye flour.
- 2. Use a wooden spoon to mix in remaining rye flour. Add white flour, stirring until the dough is stiff enough to knead.
- 3. Knead for 5 to 10 minutes with the heal of you hands. If the dough sticks to your hands or the board, sprinkle flour on the board or dough as needed.
- 4. Place dough on floured board, put a warm damp cloth on top of dough rise from 1 to 1 1/2 hours or till double in size. Punch down the dough and divide to form 2 round loaves. Sprinkle cornmeal on the baking sheet or stone. Let the loaves rise on a cooking sheet or baking stone. If you are using bread pans lightly grease and dust with cornmeal. Let loaves rise 1 1/2 hours.
- 5. Preheat oven to 375* Bake for 30-35 minutes. Take out and turn on to rack, brush the top with melted butter. Yields 2 loaves.
ROGGENBROT (RYE BREAD)
Oh my goodness - I'm reading some of these reviews and I just realised that Americans and British are used to that fluffy white bread - this is a GERMAN recipe - it IS A DENSE BREAD - THIS IS NOT A LIGHT & FLUFFY BREAD Please don't expect this to come out tasting like "Wonder bread" with Rye flavor. This is a recipe for TRUE, AUTHENTIC Rye bread - it's going to taste different from what you buy packaged in the store that was mass produced in a factory, please remember that. Just wanted to let everyone know before you invest money and time into this what to expect. Thanks!
Provided by Mimi Bobeck
Categories Sourdough Breads
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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 1/2 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°F.
- Bake for 30 to 35 minutes.
- Makes 2 round loaves.
Nutrition Facts : Calories 280.4, Fat 3.8, SaturatedFat 2, Cholesterol 9.4, Sodium 232.8, Carbohydrate 55.2, Fiber 4.3, Sugar 10.3, Protein 7.2
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