Old Milwaukee Rye Bread Recipe

Recipe By:
Sweet_Love
  • Currently 5.0/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
[1]
 
submit photo Submit a Photo
  • Yield 2 Loaves
  • Level Medium

It isn't just beer that made Milwaukee famous. This old Milwaukee rye bread recipe adds to Wisconsin's fame.
 

Ingredients

  • For the sponge:
  • 1 packet active dry yeast
  • 1 1/2 cups warm water (105 to 115 degrees f)
  • 2 cups rye flour
  • 2 tablespoons caraway seeds
  • For the bread:
  • 1 packet active dry yeast
  • 1 cup warm water (105 to 115 degrees f)
  • 1/4 cup molasses
  • 2 tablespoons caraway seeds
  • 1 egg
  • 1 tablespoon salt
  • 1 cup rye flour
  • 6 cups bread flour
  • 3 tablespoons butter
  • 1 egg beaten with 1 tablespoon of milk
Similar Recipes
More Similar Recipes ›

Directions

  1. 1. Note: In this recipe it is called a sponge; in other recipes it is referred to as a starter.
  2. 2. To make the sponge: Dissolve the yeast in the warm water. Stir in the rye flour and caraway seeds. Cover bowl snugly with plastic wrap and let stand for one to three days.
  3. 3. Bake day preparation: Sprinkle the yeast and warm water on the sponge mixture, blend well. Add molasses, caraway seeds, egg, salt, rye flour and two cups of the bread flour. Beat until smooth.
  4. 4. Add the butter; stir in remaining flour and mix well either with your hands or in a mixer with dough hooks.
  5. 5. Knead for five to ten minutes. Put in a greased bowl and let rise until doubled in bulk, about 1 hour. Punch down and let the dough rest for 10 minutes.
  6. 6. Shape into loaves or put into loaf pans, cover and let rise again until doubled, about 45 minutes.
  7. 7. Carefully make slashes on the top of each loaf with a sharp knife and brush with a beaten egg mixed with a tablespoon of milk.
  8. 8. Bake at 375 degrees F for about 40 minutes.