Roggenbrot (rye bread)

1. Dissolve yeast in warm water.
2. In a large bowl combine milk, sugar, and salt.
3. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour.
4. Use a wooden spoon to mix in the remaining rye flour.
5. Add white flour by stirring until the dough is stiff enough to knead.
6. Knead 5 to 10 minutes, adding flour as needed.
7. If the dough sticks to your hands or the board add more flour.
8. Cover dough and let rise 1 1 ½ hours or until double.
9. Punch down dough and divide to form 2 round loaves.
10. Let loaves rise on a greased baking sheet until double, about 1 ½ hours.
11. Preheat oven to 375 °F.
12. Bake for 30 to 35 minutes.
13. Makes 2 round loaves