MILWAUKEE RYE BREAD
I found this in an inherited recipe box dated 1936. It originally called for 2 tablespoons fat, but I have substituted margarine or shortening with good results. I do not recommended making this recipe in a bread machine. If necessary, one tablespoon of active dry yeast can be substituted for the compressed yeast in this recipe.
Provided by ALLEGRO
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h20m
Yield 24
Number Of Ingredients 10
Steps:
- In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Drain and mash; let cool. In a separate sauce pan, stir the cornmeal into the 3 cups water. Bring to a boil and cook for 2 minutes. Stir in salt, sugar and shortening. Let cool to lukewarm.
- In a large bowl, dissolve yeast in warm water. Add cooled cornmeal mixture and 2 cups of the cooled mashed potatoes. Stir in the rye flour and whole wheat flour 1 cup at a time; beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 60 to 70 minutes, until loaves sound hollow when tapped on the bottom.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 37.7 g, Fat 1.8 g, Fiber 5.9 g, Protein 4.4 g, SaturatedFat 0.4 g, Sodium 441.1 mg, Sugar 1.1 g
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Clarissa Pillay
[email protected]I'm not sure what I did wrong, but my bread turned out really gummy. Maybe I didn't knead it long enough? I'll have to try again.
sarah rose
[email protected]This is the best rye bread I've ever had. It's so flavorful and moist. The crust is perfectly crispy and the crumb is soft and chewy. I can't wait to make this bread again.
Priscilla Adjei Ntow
[email protected]This bread is a bit more challenging to make than other breads, but it's worth the effort. The bread turns out beautifully and it tastes delicious. I especially love the crispy crust. This bread is perfect for sandwiches, toast, or just eating plain.
Priya Akter
[email protected]I've never been a fan of rye bread, but this recipe changed my mind. This bread is so flavorful and moist. I love the way the rye flour gives the bread a slightly nutty flavor. I also love the crispy crust. This bread is perfect for sandwiches, toast
Maftuux Lyricz
[email protected]This bread is amazing! It's the perfect bread for sandwiches. The rye flour gives it a slightly nutty flavor that pairs perfectly with ham and cheese. I also love the crispy crust. This bread is a must-try!
Md Marase
[email protected]I'm not sure what I did wrong, but my bread turned out really dry. Maybe I didn't add enough water? I'll have to try again.
Edwin Odhiambo
[email protected]This bread is a bit dense for my taste, but it still tastes good. I think I might try using a different recipe next time.
Saqib Bhai
[email protected]This bread is delicious! I love the combination of the rye flour and the sourdough starter. It gives the bread a really unique flavor. I also love the crispy crust. This bread is perfect for sandwiches, toast, or just eating plain.
McKayla Hair
[email protected]I'm not a big fan of rye bread, but this recipe changed my mind. This bread is so flavorful and moist. I love the way the rye flour gives the bread a slightly nutty flavor. I also love the crispy crust. This bread is perfect for sandwiches, toast, or
Sheena Prime
[email protected]This bread is a bit more challenging to make than other breads, but it's worth the effort. The bread turns out beautifully and it tastes delicious. I especially love the crispy crust. This bread is perfect for sandwiches, toast, or just eating plain.
Camryn Ocon
[email protected]I've never made rye bread before, but this recipe made it really easy. The bread turned out perfectly and it tasted delicious. The crust was crispy and the crumb was soft and chewy. I'll definitely be making this bread again.
Scotty Metro
[email protected]This bread is amazing! It's so flavorful and moist. I love the way the rye flour gives the bread a slightly nutty flavor. I also love the crispy crust. This bread is perfect for sandwiches, toast, or just eating plain. I'll definitely be making this
Jazzibelle Palomares
[email protected]I'm not sure what went wrong with my bread, but it turned out really dense and heavy. I followed the recipe exactly, so I'm not sure what happened. Maybe I didn't mix the dough well enough? I'll have to try again.
Md Topail
[email protected]This bread was a bit more challenging to make than I expected, but it was worth the effort. The bread turned out beautifully and it tasted delicious. I especially loved the crispy crust. I'll definitely be making this bread again.
Onyinye Christiana
[email protected]I've made this bread several times now and it's always a hit. It's the perfect bread for sandwiches, toast, or just eating plain. I love the way the rye flour gives the bread a slightly nutty flavor. This bread is also really easy to make, so it's pe
Shyam Kishor Kapar
[email protected]This is the best rye bread I've ever had. It's so easy to make and it tastes like it came from a bakery. I love the combination of the rye flour and the sourdough starter. It gives the bread a really unique flavor. I'll definitely be making this brea
Melon Mia
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of rye bread. But I'm so glad I did! This bread is amazing. It's so flavorful and moist. The crust is perfectly crispy and the crumb is soft and chewy. I can't wait to make this bread
Fran Lewis
[email protected]This Milwaukee rye bread recipe is a keeper! The bread turned out perfectly - it had a beautiful golden crust and a soft, chewy interior. The flavor was spot-on, with a hint of sweetness from the molasses and a slight tang from the sourdough starter.