Old Milwaukee Rye

Recipe by OH795
READY IN: 75hrs
SERVES: 24
YIELD: 2-4 Loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prep:
  • To make the sponge, blend all ingredients of the Sponge above and stir 25 times with a wooden spoon. Cover tightly with plastic wrap to prevent moisture loss. It will rise and fall over the course of 3 days. Stir each day. Watch and smell the magic!
  • This can be used as little as 6 hours after mixing, but I went the full three days with wonderful results.
  • On the day you're baking, uncover and add the water, molasses, 1 tbsp caraway, egg, salt,rye flour, and about 2 cups of the white flour. Beat until smooth, about 100 strokes and add the shortening.
  • Add the remainder of the flour, 1/2 cup at a time and stir or mix by hand until the dough is somewhat sticky still.
  • Kneading:
  • Turn the dough out on a floured work surface and knead by hand with a strong push, turn and fold method for 8-10 minutes. Use a dough scraper to help and add sprinkles of flour to control stickiness.
  • First Rise:
  • Place dough in a greased bowl and cover with wrap again. Leave at room temp until doubled, about an hour.
  • Punch down and let rise an additional 10 minutes.
  • Shaping:
  • I shaped mine into 2 round loaves as I mentioned, but I'm sure this could be panned or shaped how you'd prefer.
  • Second Rise:
  • Cover loaves and let them double, about 40 minutes.
  • Preheat oven to 375F 20 minutes before baking.
  • Baking:
  • Rye loaves should be cut on top. Diagonally for long loaves, or tic tac toe for rounds, but it's up to you.
  • Brush tops with the egg/milk mixture and sprinkle with the last tbsp of the caraway seeds.
  • Bake for 40 minutes until they pass the thump test or until they're done by your method of testing.
  • Cool on metal racks.
  • Keeps for a week in a plastic bag, or you can freeze it for months!
  • Enjoy!
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