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Milwaukee Rye Bread

Milwaukee Rye Bread

  • Prep

    30 m
  • Cook

    1 h 10 m
  • Ready In

    3 h 20 m
ALLEGRO

ALLEGRO

I found this in an inherited recipe box dated 1936. It originally called for 2 tablespoons fat, but I have substituted margarine or shortening with good results. I do not recommended making this recipe in a bread machine. If necessary, one tablespoon of active dry yeast can be substituted for the compressed yeast in this recipe.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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).
  4. Bake in preheated oven for 60 to 70 minutes, until loaves sound hollow when tapped on the bottom.
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Reviews

bpvanderburg
1

bpvanderburg

12/9/2013

I got a little happy with the potatoes, and shortening: Increasing each by 1 1/2 tablespoons. I cut back on the salt, only adding 2 teaspoons. On this, my first, attempt I also adjusted the flour ratio, having only 5 1/4 cups rye flour, to which I added 3/4 cups whole wheat. The additional whole wheat made the dough sticky so I ended up blending in another 1/4 - 1/3 cups all purpose flour during kneading. Even with the adjustments this is a nice, dense loaf of bread which is great tasting and ideal for sandwiches (i.e. Meatloaf) I will try this again with the adjusted salt content and correct flour amounts. This recipe is a keeper.

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