Bread Machine Old Milwaukee Sourdough 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

Ingredients

Small Loaf (1-pound bread machine)

1/2 cup water
1 tablespoon vegetable oil
2 teaspoons molasses
1/2 cup Rye Sourdough Starter
1 1/2 cups bread flour
1/3 cup rye flour
1 1/2 teaspoons salt
1 1/2 teaspoons Red Star Active Dry Yeast
1 teaspoon caraway seeds

Medium Loaf (1 1/2-pound bread machine)

3/4 cup water
4 teaspoons vegetable oil
3 teaspoons molasses
3/4 cup Rye Sourdough Starter
2 cups bread flour
1/2 cup rye flour
2 teaspoons salt
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
1 1/2 teaspoons caraway seeds

Large Loaf (2-pound bread machine)

3/4 cup water
5 teaspoons vegetable oil
4 teaspoons molasses
1 cup Rye Sourdough Starter
2 2/3 cups bread flour
2/3 cup rye flour
2 1/2 teaspoons salt
1 tablespoon Red Star Active Dry Yeast
2 teaspoons caraway seeds

Instructions

Have water, oil, and molasses at 80ºF and all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. 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, 1/2 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 on wire rack.

Notes

Get Traditional Bread Making Method here.

For a crusty loaf: Place a metal broiler tray on bottom oven rack before preheating oven. After placing loaf in oven to bake, quickly and carefully pour 1 cup hot water into broiler tray and close oven door. Bake as directed.