Old Milwaukee Rye Bread

[kirra]

Old Milwaukee Rye Bread

It is no surprise that Milwaukee is a "city of rye." In this city settled and inhabited by people of German, Scandinavian and Eastern European descent, rye is the bread of choice.

Ingredients:

Water 3/4 cup
Vegetable oil 5 tsps
Molasses 4 tsps
Rye sourdough starter 1 cup
Caraway seeds 2 tsps
Salt 2 1/2 tsps
Rye flour 2/3 cup
Bread flour 2 2/3 cups
Active dry yeast 1 Tbsp

Preparation:

Bread Machine Method:
Have water, oil and molasses at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner's manual. Select basic cycle and medium/normal crust. Do not use the delay timer.

Mixer Methods:
Using ingredient amounts listed for medium loaf, combine yeast, 1 cup bread flour, caraway seeds and salt. Combine water, oil and molasses; heat to 120° to 130°F.

Hand-held mixer:
Combine sourdough starter, dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes, or until smooth and elastic. Use additional bread flour if necessary.

Stand mixer:
Combine sourdough starter, dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and remaining bread flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method:
Put sourdough starter and dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding rye flour and remaining bread flour until dough forms a ball.

Rising, Shaping & Baking:
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape dough into a round loaf. Place on greased cookie sheet sprinkled with cornmeal. Cover; let rise 15 minutes. With a sharp knife, make 2 or 3 slashes on the top of the loaf. Let rise again until indentation remains after touching. Bake in preheated 375°F oven 40 to 45 minutes. Remove from cookie sheet; cool. Makes 2 round loaves.