Recipe: Roggebrood - Rye Bread
Description: 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.
Ingredients: [{"text": "1 cake yeast"}, {"text": "2 cups water, lukewarm"}, {"text": "1 cup milk"}, {"text": "2 tablespoons butter, softened"}, {"text": "1 teaspoon salt"}, {"text": "2 tablespoons sugar"}, {"text": "1 1/2 cups flour"}, {"text": "5 cups rye flour"}]
Instructions: 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&deg;F.
Bake for 20 minutes, reduce heat to 350F and continue baking for an additional 40 minutes.
Turn out onto cooling rack.
