Old Milwaukee Rye Bread Recipes

OLD-WORLD RYE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.

OLD MILWAUKEE RYE

Steps:

• SPONGE PREPARATION: Dissolve 1 pk yeast in the warm water. Stir in rye flour and caraway seed. Cover bowl snugly with plastic wrap and let stand for 1-3 days. BAKE DAY PREPARATION: Sprinkle the remaining package of yeast and remaining 1 cup water on the sponge mixture, blend well. Add molasses, caraway seeds,egg,salt and rye flour and 2 cups of the bread flour. Beat until smooth. add butter. Stir in remaining flour and mix well either with your hands or in a mixer with dough hooks. Knead for 5-10 minutes. Put in a greased bowl and let rise until doubled in bulk ( about 1 hour) Punch down and let rest 10 minutes. Shape into loaves or put into loaf pans, cover and let rise until doubled. Carefully make slashes on the top of each loaf with a sharp knife or a razor blade, and brush with a beaten egg mixed with a tablespoon of milk. Bake at 375 F for about 40 minutes. this will make 2 large loaves or 3 smaller ones. from *Prodigys Food and wine Bulletin Board, from Linda Karner,-TNXC18B

OLD MILWAUKEE RYE

Steps:

• Prep:.
• To make the sponge, blend all ingredients of the Sponge above and stir 25 times with a wooden spoon. Cover tightly with plastic wrap to prevent moisture loss. It will rise and fall over the course of 3 days. Stir each day. Watch and smell the magic!
• This can be used as little as 6 hours after mixing, but I went the full three days with wonderful results.
• On the day you're baking, uncover and add the water, molasses, 1 tbsp caraway, egg, salt,rye flour, and about 2 cups of the white flour. Beat until smooth, about 100 strokes and add the shortening.
• Add the remainder of the flour, 1/2 cup at a time and stir or mix by hand until the dough is somewhat sticky still.
• Kneading:.
• Turn the dough out on a floured work surface and knead by hand with a strong push, turn and fold method for 8-10 minutes. Use a dough scraper to help and add sprinkles of flour to control stickiness.
• First Rise:.
• Place dough in a greased bowl and cover with wrap again. Leave at room temp until doubled, about an hour.
• Punch down and let rise an additional 10 minutes.
• Shaping:.
• I shaped mine into 2 round loaves as I mentioned, but I'm sure this could be panned or shaped how you'd prefer.
• Second Rise:.
• Cover loaves and let them double, about 40 minutes.
• Preheat oven to 375F 20 minutes before baking.
• Baking:.
• Rye loaves should be cut on top. Diagonally for long loaves, or tic tac toe for rounds, but it's up to you.
• Brush tops with the egg/milk mixture and sprinkle with the last tbsp of the caraway seeds.
• Bake for 40 minutes until they pass the thump test or until they're done by your method of testing.
• Cool on metal racks.
• Keeps for a week in a plastic bag, or you can freeze it for months!
• Enjoy!

OLD MILWAUKEE RYE BREAD RECIPE

Steps:

• SPONGE: Dissolve yeast in water. Stir in rye flour. Cover tightly. May be used any time after 6 hours up to three days. On bake day, uncover sponge, sprinkle on the new yeast and add water. Blend well. Add molasses, egg, salt, rye flour and 2 cups white flour. Beat until smooth. Add oil, stir in the balance of the flour 1/2 cup at a time. Knead for 5 minutes. Let rise 1 hour & 10 minutes. Punch down and let rise 10 minutes. Shape into 2 loaves. Let rise 40 minutes. With a razor, slash diagonal cuts on loaves. Bake at 375F for 40 minutes. Brush with butter after removing from oven.

WINNIPEG RYE BREAD

Steps:

• Soak the cracked rye berries in 1/4 cup of water until most of the water has been absorbed, at least 30 minutes.
• Place ingredients into the bread machine in the order suggested by the manufacturer. Add the soaked rye with the bread flour. Set bread machine for the DOUGH cycle, and press START.
• When the machine indicates the end of the cycle, remove the dough, punch down, and let rest for 10 minutes. Divide the dough into halves, press out any air bubbles, and form into round or long loaves. Place them onto a baking sheet, and allow the loaves to rise in a warm place until they have doubled in size, about 35 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the tops of the loaves with remaining milk. Bake for about 35 to 40 minutes, or until the loaf makes a hollow sound when tapped on the bottom.