Old Milwaukee Rye Bread
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
Small Loaf (1 lb. bread machine)
  • ½ cup water
  • 1 Tbsp vegetable oil
  • 2 tsp molasses
  • 1½ cup bread flour
  • ⅓ cup rye flour
  • ½ cup Rye Sourdough Starter
  • 1½ tsp salt
  • 1 tsp caraway seeds
  • 1½ tsp RED STAR Active Dry Yeast
Medium Loaf (1½ lb. bread machine)
  • ¾ cup water
  • 4 tsp vegetable oil
  • 3 tsp molasses
  • 2 cups bread flour
  • ½ cup rye flour
  • ¾ cup Rye Sourdough Starter
  • 2 tsp salt
  • 1½ tsp caraway seeds
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
Large Loaf (2 lb. bread machine)
  • ¾ cup water
  • 5 tsp vegetable oil
  • 4 tsp molasses
  • 2⅔ cups bread flour
  • ⅔ cup rye flour
  • 1 cup Rye Sourdough Starter
  • 2½ tsp salt
  • 2 tsp caraway seeds
  • 1 Tbsp RED STAR Active Dry Yeast
  1. Click here for Rye Sourdough Starter recipe.
Bread Machine Method
  1. Have water, oil, and molasses at 80º F 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, ½ 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. See our Bread Machine section for more helpful tips and information.
Mixer Methods
  1. Using ingredient amounts listed for medium loaf, combine yeast, 1 cup bread flour, caraway seeds, and salt. Combine water, oil, and molasses; heat to 120º to 130º F.
  2. Hand-Held Mixer Method
  3. 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.
  4. Stand Mixer Method
  5. 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.
  6. Food Processor Method
  7. 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.
Rising, Shaping, and Baking
  1. 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 375º F oven 40 to 45 minutes. Remove from cookie sheet; cool.
  2. *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 ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
Recipe by Red Star Yeast at https://redstaryeast.com/recipes/old-milwaukee-rye-bread/