Old Milwaukee Rye Bread

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     I was introducedto this bread by Rethie Foster when I interviewed her for my February 2002cooking column for the Abilene Reflector-Chronicle. Here’s what I said in therecipe header, “Thisis a somewhat complicated recipe but well worth the effort!  It belongs in the 'sourdough' category andbegins with an old-fashioned sponge starter. Rethie discovered this bread inthe newspaper and it became a favorite.”     She was just thefifth cook that I had inteviewed and she shared wonderful recipes. As a matterof fact, her collection of recipes is still available in the first edition ofthe Heritage Society’s Home Cooking, Dickinson Country Style. 
Old Milwaukee Rye Bread   Yield:  4 loavesSponge for RyeBread -- prepare this inadvance to use in the recipe that follows1 (¼ oz.) pkg. activedry yeast yeast (or 1 scant tablespoon)1½ cups warm water 2 cups rye flour1 teaspoon carawayseed  (Iomit)
1.     Combine the yeast and water in a largebowl. 2.     Stir to dissolve.  Add the flour and caraway seeds and stir toblend.  3.     Cover lightly with plastic wrap.

This is what the starter looks like.

Although the spongeis usable after six hours, it is best left to stand from one to three days atroom temperature. Three days will give a more sour taste, which many peopleprefer.
Rye Bread1  recipe sponge for rye bread (above)1  (¼ oz.)pkg. active dry yeast yeast (or 1scant tablespoon)1  cup warm water (about 105° to 115°)¼  cup all-natural dark molasses2 tablespoons carawayseeds, divided (I just use enough tosprinkle on top of the loaves right before baking)1 lightly beaten egg1  tablespoon salt1 cup rye flour3  tablespoons solid white shorteningAbout 5 to 5½ cupsall-purpose flour*1 beaten egg and 1tablespoon milk for brushing top of loaves
1.     Stir down the sponge. 2.     Dissolve yeast in the water.

The development of bubbles in the yeast mixture indicates that is has been activated.

3.      Add the yeast to the sponge, stirring.  4.     Add the molasses and half the carawayseeds. Stir to blend.  5.     Add the lightly beaten egg and salt andblend once more.  Add the rye flour andblend.6.     Add the shortening and beat toblend. 

7.     Add 2 cups of all-purpose flour and blendwith a wooden spoon. (Or, mix with thepaddle attachment of a counter-style mixer.)8.     Gradually add 2 more cups, kneadingconstantly. (I continue to use the paddleattachment of the mixer during this step.)

9.     Add more flour, about 2 tablespoons at atime, until the dough has a proper pliable and workable consistency (it shouldlose it’s stickiness but not be dry). Turn the dough out onto a lightly flouredboard and continue kneading about 6 minutes or longer. Knead and beat doughabout 10 minutes. When ready, dough should weigh about 3½ pounds. (I insert the kneading attachment rightbefore beginning this step.)

The kneaded dough has pulled away from the sides of the bowl .

10.  Let warm water flow into a large bowluntil bowl is heated. Drain, dry and grease the bowl with shortening (or drizzle bowl lightly with vegetableoil).  Shape the dough into a balland add it to the bowl. Cover lightly with plastic wrap.  et aside to let rise one hour or until doublein bulk. (Note:  To test for double insize . . . Press the tips of 2 fingers lightly and quickly 1/2” into the dough;if the dent stays, it is double.)

Kneaded dough has just  been added to the bowl.

This is what is looks like after an hour!

11.  If long bread tins or molds (such asFrench bread molds) are to be used, grease them (or spray).  Otherwise, use aTeflon baking sheet, ungreased.12.  Divide the dough into four parts of equalweight. Roll each piece into a long sausage shape with the palms of the hand. Theshapes should be about 15 or 16 inches long. Place in molds, or on baking sheet, and cover loosely with wax paper andset aside to rise about an hour or until double in bulk. 

Loaves have just been added to the bread pans.

13.  Meanwhile, preheat the oven to 375°.  14.  Using a sharp blade, make severaldiagonal gashes on top of each loaf. Brush tops with egg beaten with milk. Sprinkle with remaining caraway seeds. 

Slashing the raised dough helps control splitting during the baking process.

15.  Place in the oven and bake about 40minutes or until crisp crusted and baked through.  (Note: When the baking time is up, remove oneloaf and tap the bottom or sides; if done, it should sound hollow.)

*Flour amounts varydue to weather conditions. In very humid weather, yeast recipes often requiremore flour because the extra moisture in the air keeps the dough soft. Theprotein content of the flour can cause variables.
Recipe without photos:Old Milwaukee Rye Bread   Yield:  4 loavesSponge for RyeBread -- prepare this inadvance to use in the recipe that follows1 (¼ oz.) pkg. activedry yeast yeast (or 1 scant tablespoon)1½ cups warm water 2 cups rye flour1 teaspoon carawayseed  (Iomit)
1.     Combine the yeast and water in a largebowl. 2.     Stir to dissolve.  Add the flour and caraway seeds and stir toblend.  3.     Cover lightly with plastic wrap.Although the spongeis usable after six hours, it is best left to stand from one to three days atroom temperature. Three days will give a more sour taste, which many peopleprefer.
Rye Bread1  recipe sponge for rye bread (above)1  (¼ oz.)pkg. active dry yeast yeast (or 1scant tablespoon)1  cup warm water (about 105° to 115°)¼  cup all-natural dark molasses2 tablespoons carawayseeds, divided (I just use enough tosprinkle on top of the loaves right before baking)1 lightly beaten egg1  tablespoon salt1 cup rye flour3  tablespoons solid white shorteningAbout 5 to 5½ cupsall-purpose flour*1 beaten egg and 1tablespoon milk for brushing top of loaves
1.     Stir down the sponge. 2.     Dissolve yeast in the water. 3.      Add the yeast to the sponge, stirring.  4.     Add the molasses and half the carawayseeds. Stir to blend.  5.     Add the lightly beaten egg and salt andblend once more.  Add the rye flour andblend.6.     Add the shortening and beat toblend.  7.     Add 2 cups of all-purpose flour and blendwith a wooden spoon. (Or, mix with thepaddle attachment of a counter-style mixer.)8.     Gradually add 2 more cups, kneadingconstantly. (I continue to use the paddleattachment of the mixer during this step.)9.     Add more flour, about 2 tablespoons at atime, until the dough has a proper pliable and workable consistency (it shouldlose it’s stickiness but not be dry). Turn the dough out onto a lightly flouredboard and continue kneading about 6 minutes or longer. Knead and beat doughabout 10 minutes. When ready, dough should weigh about 3½ pounds. (I insert the kneading attachment rightbefore beginning this step.)10.  Let warm water flow into a large bowluntil bowl is heated. Drain, dry and grease the bowl with shortening (or drizzle bowl lightly with vegetableoil).  Shape the dough into a balland add it to the bowl. Cover lightly with plastic wrap.  et aside to let rise one hour or until doublein bulk. (Note:  To test for double insize . . . Press the tips of 2 fingers lightly and quickly 1/2” into the dough;if the dent stays, it is double.)11.  If long bread tins or molds (such asFrench bread molds) are to be used, grease them (or spray).  Otherwise, use aTeflon baking sheet, ungreased.12.  Divide the dough into four parts of equalweight. Roll each piece into a long sausage shape with the palms of the hand. Theshapes should be about 15 or 16 inches long. Place in molds, or on baking sheet, and cover loosely with wax paper andset aside to rise about an hour or until double in bulk.  13.  Meanwhile, preheat the oven to 375°.  14.  Using a sharp blade, make severaldiagonal gashes on top of each loaf. Brush tops with egg beaten with milk. Sprinkle with remaining caraway seeds. 15.  Place in the oven and bake about 40minutes or until crisp crusted and baked through.  (Note: When the baking time is up, remove oneloaf and tap the bottom or sides; if done, it should sound hollow.)
*Flour amounts varydue to weather conditions. In very humid weather, yeast recipes often requiremore flour because the extra moisture in the air keeps the dough soft. Theprotein content of the flour can cause variables.