Mahnke Family RecipesMilwaukee Rye
Rye & white bread with caraway seeds
Ingredients
- 1 t / 5 g yeast1 t / 5 g yeast
- 1⁄4 lbs / 150 g rye flour1⁄4 lbs / 150 g rye flour
- 3⁄4 lbs / 350 g strong white/bread flour3⁄4 lbs / 350 g strong white/bread flour
- 1.4 c / 340 g water1.4 c / 340 g water
- 1 1⁄4 t / 8 g salt1 1⁄4 t / 8 g salt
- 1 1⁄2 t / 8 g sugar1 1⁄2 t / 8 g sugar
- 2 T / 25 g butter2 T / 25 g butter
- 2 T caraway seeds2 T caraway seeds
It took me a couple of tries to get close to this and a chat with a Polish baker I bumped into. It is very common in Milwaukee, Wisconsin where I think it traditionally had some boiled potato in it as well. I think it is the best bread for liver pate (liverwurst) or ham or salmon & cream cheese.
Method
I make this in a bread maker, so I add the ingredients in the listed order, then set on the whole wheat bake setting for the medium sized loaf (which is actually considered large).
If you aren’t using a bread-maker, I assume you would:
- mix the yeast, sugar and warm water together
- mix the dry ingredients together
- slowly add the wet to the dry when it forms a ball, kneed for 8 minutes
- put in oiled bowl with towel on top to proof for approximately 1 hour or double in size
- kneed again for 5 min
- shape into loaf on a tray, or in a greased loaf pan
- cover and let rise for approximately one hour
- bake in 350F/180C oven for 45 minutes or so… check by thumping and getting hollow sound.
Servings
1 medium sized loaf
Category
Prep time
10 minutes
Cooking time
2 hours
Vegetarian
Cuisine
Author
Peter Mahnke