Milwaukee Rye Bread recipe
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Ingredients
- 4 potatoes - peeled, boiled and mashed ¾ cup cornmeal 3 cups water 1 ½ tablespoons salt 1 tablespoon white sugar 2 tablespoons shortening 1 (0.6 ounce) cake compressed fresh yeast ¼ cup warm water (110 degrees F/45 degrees C) 6 cups rye flour 2 cups whole wheat flour
Nutrition Info
- 180.9 caloriescarbohydrate: 37.7 gcholesterol: : -fat: 1.8 gfiber: 5.9 gprotein: 4.4 gsaturatedFat: 0.4 gservingSize: -sodium: 441.1 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Milwaukee Rye Bread
Directions
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In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Drain and mash, let cool. In a separate sauce pan, stir the cornmeal into the 3 cups water. Bring to a boil and cook for 2 minutes. Stir in salt, sugar and shortening. Let cool to lukewarm.
In a large bowl, dissolve yeast in warm water. Add cooled cornmeal mixture and 2 cups of the cooled mashed potatoes. Stir in the rye flour and whole wheat flour 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 60 to 70 minutes, until loaves sound hollow when tapped on the bottom.