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Old Milwaukee Sourdough Rye Bread

bread image
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
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Ingredients

  • 2 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/2 teaspoons caraway seeds
  • 2 teaspoons fine salt
  • 3/4 cup water (120-130°F)
  • 4 teaspoons vegetable oil
  • 3 teaspoons molasses
  • 3/4 cup Rye Sourdough Starter
  • 1/2 cup rye flour
  • Cornmeal (for coating pan)

Instructions

  • In stand mixer bowl, add 1 cup bread flour, caraway seeds, and salt; mix well. Add water, oil, molasses and sourdough starter to flour mixture. Using a paddle attachment, blend on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in rye flour enough remaining bread flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • 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.
  • Preheat oven to 375°F. (See note below to add steam for a crusty loaf.)
  • With a sharp knife or bread lame, make 2 or 3 slashes on the top of the loaf. Cover; let rise until indentation remains after lightly touching.
  • Bake for 40 to 45 minutes. Remove from cookie sheet; cool on wire rack.

Notes

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.

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Review & Comments

Scott Reinke | Reply

This is an awesome bread that we made l this week

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