Old Milwaukee Rye
Source of Recipe
the web
List of Ingredients
SPONGE
1 pk active dry yeast
1 1/2 c warm water
2 c rye flour
2 tb caraway seed
BREAD
1 pk active dry yeast
1 c warm water
1/4 c molasses
1 egg
1 tb salt
1 c rye flour
6 c bread flour
3 tb butter
Recipe
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 *Prodigy's Food
and wine Bulletin Board, from Linda Karner,-TNXC18B
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