Best 2 Milwaukee Rye Bread Recipes
Milwaukee rye bread, a Wisconsin original, is a dense, flavorful bread with a slightly sour tang. It gets its distinctive flavor from rye flour, which is a dark, nutty flour made from rye berries. Milwaukee rye bread is typically made with a combination of rye flour and wheat flour, and it can be made with either a sourdough starter or commercial yeast. The result is a hearty, flavorful bread that is perfect for sandwiches, toast, or simply slathered with butter.
This article provides three different recipes for Milwaukee rye bread:
* **Classic Milwaukee Rye Bread:** This recipe uses a sourdough starter to give the bread its characteristic sour flavor. It is a slightly more complex recipe, but it is well worth the effort.
* **Quick Milwaukee Rye Bread:** This recipe uses commercial yeast instead of a sourdough starter, making it a quicker and easier option. It is still a delicious and flavorful bread, though it may not have quite the same sour flavor as the classic recipe.
* **Gluten-Free Milwaukee Rye Bread:** This recipe is for those who are gluten-free. It uses a combination of almond flour, coconut flour, and tapioca flour to create a bread that is both gluten-free and delicious.
All three recipes are easy to follow and can be made with ingredients that are readily available at most grocery stores. So whether you are a seasoned baker or a beginner, you can enjoy the deliciousness of Milwaukee rye bread.
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
OLD MILWAUKEE RYE BREAD RECIPE
Provided by Hester
Number Of Ingredients 14
Steps:
- SPONGE: Dissolve yeast in water. Stir in rye flour. Cover tightly. May be used any time after 6 hours up to three days. On bake day, uncover sponge, sprinkle on the new yeast and add water. Blend well. Add molasses, egg, salt, rye flour and 2 cups white flour. Beat until smooth. Add oil, stir in the balance of the flour 1/2 cup at a time. Knead for 5 minutes. Let rise 1 hour & 10 minutes. Punch down and let rise 10 minutes. Shape into 2 loaves. Let rise 40 minutes. With a razor, slash diagonal cuts on loaves. Bake at 375F for 40 minutes. Brush with butter after removing from oven.
Tips:
- Use fresh ingredients: The quality of your ingredients will greatly impact the flavor of your Milwaukee rye bread. Use fresh, high-quality rye flour, bread flour, and other ingredients.
- Proof the yeast correctly: Proofing the yeast is an essential step in the bread-making process. Make sure to proof the yeast in warm water with a little sugar for at least 5 minutes, or until it becomes foamy and active.
- Knead the dough properly: Kneading the dough is an important step that helps to develop the gluten in the flour, which gives the bread its structure and texture. Knead the dough for at least 5-7 minutes, or until it is smooth and elastic.
- Let the dough rise properly: After kneading the dough, let it rise in a warm place for at least 1 hour, or until it has doubled in size. This will help to develop the flavor and texture of the bread.
- Bake the bread at a high temperature: Milwaukee rye bread is traditionally baked at a high temperature of 450°F (230°C). This helps to give the bread a crispy crust and a chewy interior.
Conclusion:
Milwaukee rye bread is a delicious and unique bread that is perfect for sandwiches, toasts, or simply enjoying on its own. With its slightly sour flavor and dense, chewy texture, Milwaukee rye bread is a favorite among many. While it may take a little longer to make than other types of bread, the results are definitely worth it. So next time you're looking for a hearty and flavorful bread, give Milwaukee rye bread a try.
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