She was just the
fifth cook that I had inteviewed and she shared wonderful recipes. As a matter
of fact, her collection of recipes is still available in the first edition of
the Heritage Society’s Home Cooking, Dickinson Country Style.
Old Milwaukee Rye Bread Yield: 4 loaves
Sponge for Rye
Bread -- prepare this in
advance to use in the recipe that follows
1 (¼ oz.) pkg. active
dry yeast yeast (or 1 scant tablespoon)
1½ cups warm water
2 cups rye flour
1 teaspoon caraway
seed (I
omit)
1. Combine the yeast and water in a large
bowl.
2. Stir to dissolve. Add the flour and caraway seeds and stir to
blend.
3. Cover lightly with plastic wrap.
 |
| This is what the starter looks like. |
Although the sponge
is usable after six hours, it is best left to stand from one to three days at
room temperature. Three days will give a more sour taste, which many people
prefer.
Rye Bread
1 recipe sponge for rye bread (above)
1 (¼ oz.)pkg. active dry yeast yeast (or 1
scant tablespoon)
1 cup warm water (about 105° to 115°)
¼ cup all-natural dark molasses
2 tablespoons caraway
seeds, divided (I just use enough to
sprinkle on top of the loaves right before baking)
1 lightly beaten egg
1 tablespoon salt
1 cup rye flour
3 tablespoons solid white shortening
About 5 to 5½ cups
all-purpose flour*
1 beaten egg and 1
tablespoon milk for brushing top of loaves
1. Stir down the sponge.
2. Dissolve yeast in the water.
 |
| The development of bubbles in the yeast mixture indicates that is has been activated. |
3. Add the yeast to the sponge, stirring.
4. Add the molasses and half the caraway
seeds. Stir to blend.
5. Add the lightly beaten egg and salt and
blend once more. Add the rye flour and
blend.
6. Add the shortening and beat to
blend.
7. Add 2 cups of all-purpose flour and blend
with a wooden spoon. (Or, mix with the
paddle attachment of a counter-style mixer.)
8. Gradually add 2 more cups, kneading
constantly. (I continue to use the paddle
attachment of the mixer during this step.)
9. Add more flour, about 2 tablespoons at a
time, until the dough has a proper pliable and workable consistency (it should
lose it’s stickiness but not be dry). Turn the dough out onto a lightly floured
board and continue kneading about 6 minutes or longer. Knead and beat dough
about 10 minutes. When ready, dough should weigh about 3½ pounds. (I insert the kneading attachment right
before beginning this step.)
 |
| The kneaded dough has pulled away from the sides of the bowl . |
10. Let warm water flow into a large bowl
until bowl is heated. Drain, dry and grease the bowl with shortening (or drizzle bowl lightly with vegetable
oil). Shape the dough into a ball
and add it to the bowl. Cover lightly with plastic wrap. Set aside to let rise one hour or until double
in bulk. (Note: To test for double in
size . . . Press the tips of 2 fingers lightly and quickly 1/2” into the dough;
if the dent stays, it is double.)
 |
| Kneaded dough has just been added to the bowl. |
 |
| This is what is looks like after an hour! |
11. If long bread tins or molds (such as
French bread molds) are to be used, grease them (or spray). Otherwise, use a
Teflon baking sheet, ungreased.
12. Divide the dough into four parts of equal
weight. Roll each piece into a long sausage shape with the palms of the hand. The
shapes should be about 15 or 16 inches long. Place in molds, or on baking sheet, and cover loosely with wax paper and
set aside to rise about an hour or until double in bulk.
 |
| Loaves have just been added to the bread pans. |
13. Meanwhile, preheat the oven to 375°.
14. Using a sharp blade, make several
diagonal gashes on top of each loaf.
Brush tops with egg beaten with milk.
Sprinkle with remaining caraway seeds.
 |
| Slashing the raised dough helps control splitting during the baking process. |
15. Place in the oven and bake about 40
minutes or until crisp crusted and baked through. (Note: When the baking time is up, remove one
loaf and tap the bottom or sides; if done, it should sound hollow.)
*Flour amounts vary
due to weather conditions. In very humid weather, yeast recipes often require
more flour because the extra moisture in the air keeps the dough soft. The
protein content of the flour can cause variables.
Recipe without photos:
Old Milwaukee Rye Bread Yield: 4 loaves
Sponge for Rye
Bread -- prepare this in
advance to use in the recipe that follows
1 (¼ oz.) pkg. active
dry yeast yeast (or 1 scant tablespoon)
1½ cups warm water
2 cups rye flour
1 teaspoon caraway
seed (I
omit)
1. Combine the yeast and water in a large
bowl.
2. Stir to dissolve. Add the flour and caraway seeds and stir to
blend.
3. Cover lightly with plastic wrap.
Although the sponge
is usable after six hours, it is best left to stand from one to three days at
room temperature. Three days will give a more sour taste, which many people
prefer.
Rye Bread
1 recipe sponge for rye bread (above)
1 (¼ oz.)pkg. active dry yeast yeast (or 1
scant tablespoon)
1 cup warm water (about 105° to 115°)
¼ cup all-natural dark molasses
2 tablespoons caraway
seeds, divided (I just use enough to
sprinkle on top of the loaves right before baking)
1 lightly beaten egg
1 tablespoon salt
1 cup rye flour
3 tablespoons solid white shortening
About 5 to 5½ cups
all-purpose flour*
1 beaten egg and 1
tablespoon milk for brushing top of loaves
1. Stir down the sponge.
2. Dissolve yeast in the water.
3. Add the yeast to the sponge, stirring.
4. Add the molasses and half the caraway
seeds. Stir to blend.
5. Add the lightly beaten egg and salt and
blend once more. Add the rye flour and
blend.
6. Add the shortening and beat to
blend.
7. Add 2 cups of all-purpose flour and blend
with a wooden spoon. (Or, mix with the
paddle attachment of a counter-style mixer.)
8. Gradually add 2 more cups, kneading
constantly. (I continue to use the paddle
attachment of the mixer during this step.)
9. Add more flour, about 2 tablespoons at a
time, until the dough has a proper pliable and workable consistency (it should
lose it’s stickiness but not be dry). Turn the dough out onto a lightly floured
board and continue kneading about 6 minutes or longer. Knead and beat dough
about 10 minutes. When ready, dough should weigh about 3½ pounds. (I insert the kneading attachment right
before beginning this step.)
10. Let warm water flow into a large bowl
until bowl is heated. Drain, dry and grease the bowl with shortening (or drizzle bowl lightly with vegetable
oil). Shape the dough into a ball
and add it to the bowl. Cover lightly with plastic wrap. Set aside to let rise one hour or until double
in bulk. (Note: To test for double in
size . . . Press the tips of 2 fingers lightly and quickly 1/2” into the dough;
if the dent stays, it is double.)
11. If long bread tins or molds (such as
French bread molds) are to be used, grease them (or spray). Otherwise, use a
Teflon baking sheet, ungreased.
12. Divide the dough into four parts of equal
weight. Roll each piece into a long sausage shape with the palms of the hand. The
shapes should be about 15 or 16 inches long.
Place in molds, or on baking sheet, and cover loosely with wax paper and
set aside to rise about an hour or until double in bulk.
13. Meanwhile, preheat the oven to 375°.
14. Using a sharp blade, make several
diagonal gashes on top of each loaf.
Brush tops with egg beaten with milk.
Sprinkle with remaining caraway seeds.
15. Place in the oven and bake about 40
minutes or until crisp crusted and baked through. (Note: When the baking time is up, remove one
loaf and tap the bottom or sides; if done, it should sound hollow.)
*Flour amounts vary
due to weather conditions. In very humid weather, yeast recipes often require
more flour because the extra moisture in the air keeps the dough soft. The
protein content of the flour can cause variables.
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