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Old Milwaukee Rye Bread #2

This recipe makes 2 round loaves
Active Dry Yeast2+1/4 tsp
Water (110-115F)1 cup
Soursee directions
Molasses1/4 cup
Caraway1 TBSP
Salt1 TBSP
Rye flour1 cup
Bread Flour4 to 5 cups
Soft shortening3 TBSP

Prepare a Sour 2 or 3 days before use:  Dissolve 1 package (2+1/4 tsp) RED STAR Active Dry Yeast in 1+1/2 cups warm water (110°-115°F) in 3 qt. bowl. Blend in 2 cups rye flour and 1 TBSP caraway. Cover bowl. Do not refrigerate.


Traditional Method

Add yeast to the water in a large bowl. Let stand 3 to 5 minutes; stir. Blend in the Sour, molasses, caraway, salt, rye flour, 2 cups white flour, and the shortening. Beat until smooth, about 100 strokes. Add more flour a little at a time. Dough should clean sides of bowl, but will be sticky due to the rye flour. Turn onto lightly floured board. Knead until smooth. Place smooth-side-down in greased bowl. Turn over. Cover. Let rise until dough tests ripe.


Punch down dough. Let rest 10 minutes. Divide dough into 2 parts. Round each into a smooth ball. Place on opposite corners of a cornmeal-sprinkled baking sheet. Cover with a tent of foil. Let rise 15 minutes. Make 2 or 3 slashes, 1/4-inch deep on tops of loaves. Brush with warm water. Let rise until indentation remains after lightly touching. Bake loaves 45 to 55 minutes in preheated 375°F oven. Cover with a piece of brown wrapping paper after 30 minutes so tops do not get too dark. Cool on rack. Brush with water for chewy crust.


You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe.


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