posted by Jane 06-12-99 4:43 PM
OLD MILWAUKEE SOUR DOUGH RYE
This is a 3 day affair. Makes 2 large round loaves.
SPONGE:
1 envelope dry yeast
1 1/2 cups very warm water (115°F)
2 cups rye flour (I use Pillsbury medium rye)
2 tablespoons caraway seeds
BAKE DAY:
1 envelope dry yeast
1 cup very warm water (115°F)
2 tablespoons dark molasses
1 egg, room temperature
1 tablespoon salt.
1 cup rye flour
5 1/2 to 6 cups bread flour
3 tablespoons vegetable shortening
LAST STEP:
1 egg 1 tablespoon milk
THE SPONGE-Instructions:
Dissolve the yeast in the very warm water, in a large bowl.
Stir in the rye flour and the caraway seeds.
Cover the bowl snugly with plastic wrap, so that the sponge loses none
of the moisture that condenses on the plastic It will drop back into
the mixture.
The paste will rise and fall the first day. Let stand for three days.
BAKE DAY-Instructions:
Unwrap the sponge bowl and sprinkle on the envelope of yeast, and add
the remaining warm water. Blend well.
Add molasses, egg, salt, remaining rye flour and 2 cups of the bread
flour. Beat until smooth.
Add shortening, stir in the rest of the flour.
Stir until mixture leaves the side of the bowl, it will be sticky.
Knead until dough is smooth about 5 minutes. (The dough must be firm.
It may sag slightly if left for a moment or two, but should not collapse.
If it does collapse, knead in more flour.
First rising:
Return dough to a large greased bowl. Pat top with soft butter.
Leave in warm place for about 1 hour, or until double in volume.
Punch dough down and let rest for 10 minutes.
Shaping:
Divide dough in half. Shape each half into a smooth ball, and place on
greased cookie sheets.
Second rising:
Cover the loaves with well- greased plastic wrap, or waxed paper,
supported by glass tumblers so paper does not touch top of loaves.
Let rise until double about 40 minutes.
Baking:
Carefully make 3 or 4 slashes on the top of each loaf.
Brush the loaves with egg, mixed with the milk for a shiny crust.
Bake the loaves in a moderate oven (375°F) for about 40 minutes or
until they sound hollow when thumped on the bottom crust. If loaves
appear to be browning too quickly, cover with foil.
Finally:
Remove loaves from oven to wire racks. Cool completely. This bread
keeps for a week or more, and freezes well.