Old Milwaukee Rye Recipes

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!

RYE OLD-FASHIONED

Steps:

• Spoon sugar into a shaker and add about a teaspoon of very hot water for a simple syrup. Stir until dissolved, adding a little more water if needed.
• Add whiskey and bitters, and stir again. Add several ice cubes and stir well to chill. Strain into an old-fashioned glass, add 2 or 3 big ice cubes, twist lemon peel over the top and drop it in.

MILWAUKEE RYE BREAD

Steps:

• In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Drain and mash; let cool. In a separate sauce pan, stir the cornmeal into the 3 cups water. Bring to a boil and cook for 2 minutes. Stir in salt, sugar and shortening. Let cool to lukewarm.
• In a large bowl, dissolve yeast in warm water. Add cooled cornmeal mixture and 2 cups of the cooled mashed potatoes. Stir in the rye flour and whole wheat flour 1 cup at a time; beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 60 to 70 minutes, until loaves sound hollow when tapped on the bottom.

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.