Roggenbrot (Rye Bread)

Yield:	12 Servings
Categories:	German, Breads

2	pk	Yeast; Active Dry
1/2	c	;Warm Water(110-120 degrees)
1 1/2	c	Milk; Lukewarm
2	tb	Sugar
1	ts	Salt
1/2	c	Molasses
2	tb	Butter
3 1/4	c	Rye Flour; Unsifted
2 1/2	c	Bread Flour; Unsifted

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