Old Milwaukee Rye Bread
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| SPONGE | |
| 1 pkt yeast | |
| 12 oz | Warm water |
| 3 cups | rye flour,, (calls for 2 cups rye flour and 1 cup rolled rye?) 14.5 oz |
| 2 tbsp | caraway seeds |
| 1 pkt yeast | |
| 1 cup | warm water |
| 1/4 cup | honey |
| 1 tbsp | caraway seeds |
| 1 | egg |
| 1 tbsp | salt |
| 1 cup | whole wheat flour |
| 4 1/2 cups | flour |
| 2 oz | soft butter |
| 1 | egg |
| 1 tbsp | milk |
| 1 tbsp | caraway seeds |
Make sponge in large bowl 1-3 days before baking. Cover with cling film. Set aside in warmish place...kitchen counter fine. The dark brown paste will rise and fall as it develops flavor. Use by 3rd day.
On baking day, uncover sponge bowl, sprinkle with new yeast and add water.. Blend well with 25 strokes of wooden spoon.
Add honey, caraway, egg, salt, while-wheat flour and about 1 cup of white flour. Beat until smooth - about 100 strokes. Add butter and rest of flour, about 1.5 cups at a time, first with spoon and rest with hands.
The dough should clean the sides of the bowl but it will be sticky due to the rye flour.
Turn dough onto floured board and knead until smooth, about 5 minutes. May help to butter hands to keep from sticking.
Return dough to bowl and smear with butter. Cover with cling film. Place in warm place for about an hour.
Punch down and the. Allow to rise an additional 10 minutes.
Divide dough in 2 and smooth each into a ball. Place on baking sheet or sheets. Cover with bowls and keep in warm place 40 minutes or until doubled.
Slice gashes in top. Brush rope with glaze and sprinkle last seeds on top
Bake in 190C oven for about 45 minutes.
Recipe uploaded with Shop'NCook for iPhone.
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