Old Milwaukee Sour\'Rye Bread @ Germanicans Kochbuch
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Old Milwaukee Sour\'Rye Bread

Fuer 2 Laibe braucht man:
Fuer den Sauerteig:

1 1/2 cups warm water
1 pkg active dry yeast
2 cups rye flour
1 Tbsp. caraway seeds

1 cup warm water
1 pkg active dry yeast
1/4 cup dark molasses
1 egg
1 Tbsp. salt
1 Tbsp. caraway seeds
1 cup rye flour
5 to 5 1/2 cups all-purpose flour or bread flour
2 Tbsp. salad oil

Cooking Instructions

♥ In a large bowl, mix water with yeast, rye flour and caraway seeds.

♥ Blend for 2 min. with a spoon.

♥ Cover tightly, allow to ferment for 12 to 48 hours.

♥ Remove cover, add 1 cup warm water, second pkg. of yeast, molasses, egg, salt, caraway seeds, rye flour and half of the all-purpose flour along with the oil. Beat well.

♥ Gradually stir in remaining all-purpose flour until dough is to stiff to stir.

♥ Cover and allow to rise 30 minutes.

♥ Sprinkle board with flour.

♥ Turn dough onto board.

♥ Knead until smooth, about 10 minutes.

♥ Return dough to large clean bowl: lightly grease surface of dough and cover.

♥ Let rise in warm place for about 1 hour.

♥ Divide in 2 parts, shape each into a round loaf.

♥ Pace on greased baking sheet.

♥ Cover, allow to rise until doubled.

♥ Slash loaves with bis X.

♥ Bake at 375o F for 40 min., or until loaves sound hollow when tapped on the underside of the bread.

♥ Keep one loaf and share the other one.

Gutes Gelingen!!

by Renate (Ulmer-Spatz)
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