Old Milwaukee Rye
Embrace the old-world charm of homemade bread with this irresistible Old Milwaukee Rye recipe, a delightful nod to classic Midwestern baking traditions. Featuring a perfect balance of hearty rye flour and versatile all-purpose flour, this loaf is infused with the earthy aroma of caraway seeds and a touch of molasses for rich, slightly sweet depth. The recipe combines simplicity and flavor, with just 15 minutes of hands-on prep time before the dough is left to rise and transform into a beautifully textured bread with a golden crust. Ideal for sandwiches, pairing with soups, or enjoyed on its own with a pat of butter, this artisan-style rye bread is a must-try for bread enthusiasts and anyone looking to elevate their homemade bread game. Perfect for baking beginners and seasoned pros alike, this Old Milwaukee Rye will bring the heartwarming satisfaction of fresh, flavorful bread straight to your kitchen.
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Sugar
- 1.5 teaspoons Salt
- 2 teaspoons Caraway seeds
- 2 tablespoons Vegetable oil
- 2 tablespoons Molasses
- 2 cups Rye flour
- 2.5 cups All-purpose flour
Instructions
In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes, or until the mixture is frothy and the yeast is activated.
Once the yeast is activated, stir in salt, caraway seeds, vegetable oil, and molasses. Mix until well combined.
Gradually add the rye flour, mixing until the batter is smooth. Then, add the all-purpose flour, one cup at a time, until the dough starts to come together.
Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes, or until it is smooth and elastic.
Place the dough in a greased bowl, turning it once to coat, and cover it with a damp kitchen towel or plastic wrap. Let it rise in a warm area for 1 hour, or until doubled in size.
Punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan and cover again with a towel. Let it rise for another 30-45 minutes, or until the dough has risen above the edge of the pan.
Preheat your oven to 375°F (190°C). Bake the loaf for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 473.6 g | 172% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 57.9 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2338 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
