Old Milwaukee Rye Bread is a traditional American recipe for a classic rye bread made with a sponge starter that's flavoured and darkened with molasses (black treacle). The full recipe is presented here and I hope you enjoy this classic American version of: Old Milwaukee Rye Bread.
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Ingredients:
For the Sponge Starter:
1 packet active, dried, yeast
360ml warm water
300g rye flour
2 tbsp caraway seeds
For the Bread:
1 packet active, dried, yeast
240ml warm water
60ml black treacle (molasses)
1 egg
1 tbsp salt
140g rye flour
850g strong, white, bread flour
3 tbsp butter
For the Glaze:
1 egg beaten with 1 tbsp milk
Method:
Begin with the sponge starter. Dissolve the yeast in the warm water then stir in the rye flour and caraway seeds. Beat until thoroughly mixed then cover the bowl with clingfilm (plastic wrap) and set aside to stand for between 1 and 3 days.
When ready to bake sprinkle 1 packet of yeast and 240ml warm water over the sponge starter. Blend thoroughly then beat in the treacle, caraway seeds, egg, salt and rye flour. Blend well then add 300g of the white bread flour. Beat until smooth then add the butter. Now stir in the remaining flour and using your hands bring the mixture together as a dough. Turn out onto a floured work surface then knead for about 10 minutes, or until smooth and elastic. Transfer to a greased bowl and turn to coat then cover with a clean tea towel and set aside in a warm place for about 60 minutes, or until doubled in volume.
After this time knock the dough back then set aside to rest for 10 minutes. Divide the dough in half and shape into round cob loaves or place in loaf tins. Cover and set aside to rest for about 40 minutes, or until doubled in volume. Now carefully make slashes on top of each loaf with a sharp knife (three is traditional). Brush the top with the egg glaze then transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until the bread is browned and the base sounds hollow when topped.
Transfer to a wire rack and allow to cool before serving. This recipe will yield 2 large loaves or 3 smaller ones.
