German Rye Bread

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 to 1 1/2 hours or until double.

Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double about 1 1/2 hours.

Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.