Roggebrood Rye Bread Recipes

ROGGEBROOD - RYE BREAD

Roggebrood - Rye Bread image

This dough also works to make 4 dozen roggebroodjes (rolls) when shaped into balls and placed on a greased baking sheet. Brush with egg white and sprinkle with poppy seeds; bake for 20 minutes. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Yeast Breads

Time 4h

Yield 2 large loaves

Number Of Ingredients 8

Ingredients

1 cake yeast
2 cups water, lukewarm
1 cup milk
2 tablespoons butter, softened
1 teaspoon salt
2 tablespoons sugar
1 1/2 cups flour
5 cups rye flour

Steps:

Soften yeast in water.
Add milk, butter, salt, sugar and flours.
Knead until smooth and elastic.
Cover and let rise in a warm place until double in bulk.
Punch down, shape into loaves and place in greased bread pans; let rise again until doubled.
While dough is raising, preheat oven to 375°F.
Bake for 20 minutes, reduce heat to 350F and continue baking for an additional 40 minutes.
Turn out onto cooling rack.

Nutrition Facts : Calories 1481.5, Fat 21.6, SaturatedFat 10.7, Cholesterol 47.6, Sodium 1321.1, Carbohydrate 289, Fiber 40.5, Sugar 15.5, Protein 38.5

ROGGENBROT (RYE BREAD)

Roggenbrot (Rye Bread) image

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

Ingredients

2 (1/4 ounce) packages active dry yeast
1/2 cup molasses
1/2 cup water (110-120 degrees)
2 tablespoons butter
1 1/2 cups milk, lukewarm
3 1/4 cups rye flour, unsifted
2 tablespoons sugar
2 1/2 cups bread flour, unsifted
1 teaspoon salt

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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