* Exported from MasterCook *
Bread, Old Milwaukee Rye
Recipe By : Red Star Yeast Co.
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Fatfree
Food Processor Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Large Loaf (2 lb.) -- Med Loaf (1 1/2 lb Loaf)
Starter
1 1/2 cup water -- (1 1/2C)
2 cup rye flour -- (2C)
2 1/4 tsp. active dry yeast -- (1/4oz, 7g)
1 Tbsp caraway seeds -- (1 Tbsp)
3/4 cup water -- (3/4C)
5 tsp vegetable oil -- (4 tsp)
4 tsp molasses -- (3 tsp)
2 2/3 cups bread flour -- (2C)
2/3 cup rye flour -- (1/2C)
1 cup Rye Sourdough Starter -- (1/2C)
2 1/2 tsp salt -- (1 1/2 tsp)
2 tsp caraway seeds -- (1 tsp)
1 Tbsp active dry yeast -- (1 1/2 tsp)
It is no surprise that Milwaukee is a "city of rye." In this city
settled and inhabited by people of German, Scandinavian, Eastern
European descent, rye is the bread of choice.
Yield: 1 round loaf
Yield: 1 rye sourdough starter
Starter: In a 4-quart nonmetallic container, dissolve yeast in warm
water (110 to 115F); let stand 5 minutes. Add rye flour and caraway
seeds; stir. Cover loosely with plastic wrap. Let stand in warm place
for 2 to 3 days. Stir twice each day. The starter will rise and fall
during the fermentation period; it becomes thinner as it stands. A
temperature of 80- 85F is best for developing the sour flavor.
When the starter is developed, it is bubbly and may have a yellow
liquid layer on top; stir starter before using. The starter can be
used for baking or placed in the refrigerator for later use. To use
the starter, measure out desired amounts as specified in the recipe.
Let refrigerated starter come to room temperature before using; this
will take about 4 hours.
Replenish remaining starter with 3 parts rye flour to 2 parts water
and 1 teaspoon sugar. Stir until blend; some lumps may remain. Cover
loosely and let stand in warm place for 10 to 12 hours or overnight.
The starter will rise and become bubbly. Stir and store in
refrigerator. If the starter is not used every week, stir in 1
teaspoon sugar to keep it active.
Bread Machine Method: Have water, oil, and molasses at 80F and all
other ingredients at room temperature. Place ingredients in pan in
the order listed. Select basic cycle and medium/normal crust. Do not
use the delay timer. Check dough consistency after 5 minutes of
kneading. The dough should be in a soft, tacky ball. If it is dry and
stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and
sticky, add 1 tablespoon of flour at a time. Remove bread when cycle
is finished; cool. If you desire a round loaf, select dough cycle and
remove dough after kneading, then follow Rising, Shaping and Baking
instructions below.
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 130F.
Hand-Held Mixer Method: 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 Method: 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. Use additional bread flour if necessary.
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.
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 375F oven 40 to 45 minutes. Remove from cookie sheet; cool.
*You can substitute Instant (fast-rising) yeast in place of Active
Dry Yeast. When using Instant Yeast, expect your dough to rise
faster. Always let your dough rise until ripe. Traditional methods:
use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4
tsp Active Dry Yeast per cup of flour in your recipe.
S(Internet address):
https://redstaryeast.com/recipes/old-milwaukee-rye-bread/
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Per Serving (excluding unknown items): 130 Calories; 2g Fat (10.8%
calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 224mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1224