Source: Bernard Clayton's New Complete Book of Breads.
Makes 6 small or 2 large loaves.
Preparation time: 1 hour. (2-3 days process)
Tips: Makes good Reuben sandwiches. Start 3 days ahead.
Ingredients
Preparation
SPONGE:
2 cups medium rye flour
2 1/4 teaspoons dry active yeast (1 package)
1 tablespoon caraway seeds
1 1/2 cups warm water (105F-115F)
1. SPONGE: in a large bowl measure the flour, yeast, seeds and water. Blend well with 25 strokes of a wooden spoon. Cover the bowl snugly with plastic wrap so the sponge loses non of its moisture, which will condense on the plastic and fall back into the mixture. The dark brown pastelike batter will rise and fall as it develops flavor and a delicious aroma. Stir once each day for 1 to 3 days.
The sponge, which will resemble a wet mash that's too thick to pour and too thin to knead, may be used anytime after 6 hours although the longer the better- up to 3 days, when it will have ceased fermentation. If it fails to bubble up after falling back anytime during the 3-day period, don't think it is dead. It's not. It's resting but gaining flavor all the time.
2. DOUGH: by hand or mixer, uncover the sponge bowl and add the water, molasses, 1 Tbs. caraway seeds, egg, salt, rye flour and about 2 cups white flour. Beat till smooth, about 100 strokes or 3 minutes with the mixer flat beater. Add the shortening.
Stir the balance of the white flour, 1/2 cup at a time, first with the spoon and then by hand or whit mixer dough hook. If by hand, knead with a strong push-turn-fold rhythm until dough is smooth. Add sprinkles of flour if necessary to control stickiness. By hand knead for about 8 minutes. By machine leave running for about 45 seconds. The dough will be somehow sticky, use few sprinkles of white flour to shape into a ball. Do not over load with flour.
3. FIRST RISE: Place dough in a greased bowl and cover with plastic wrap. Let rise at room temperature until the dough has doubled in bulk, about 1 hour. Punch down and let rise for another 10 minutes.
4. Prepare baking trays: grease light with vegetable shortening, sprinkle light with coarse corn meal.
5. SHAPE: Divide dough. Half recipe makes 3 small loaves. Mold each piece into a smooth ball and place on the baking sheet, flatten the tops slightly. Or Form long loaves as per french bread.
6. SECOND RISE: Cover the loaves with wax paper. Leave the loaves until they double in bulk, about 40 minutes.
7. Pre-heat oven to 375F degrees 20 minutes before baking.
8. Carefully slash 3 or 4 diagonal cuts across the top of each long loaf. For the round loaves, cut a tic-tac-toe design or 3 or 4 parallel cuts across the top of the loaves. Brush the tops with the egg-milk wash for a shiny crust (milk or water for a unglazed one). Sprinkle the moist glaze with 1 Tbs. caraway seeds (which will stick better on the egg glaze).
9. Bake loaves for about 40 minutes (less if small) or until they test done (tapping the bottom crust yields a hard hollow sound). The loaves will be dark brown, almost black. If loaves appear to be browning too quickly, cover with a piece of foil or sack paper.
Remove from oven and allow to cool on metal rack.
NOTE: 1) Allow 2-3 days to make this bread. Half recipe makes 3 small loaves each one enough for 1 meal for 4 people.
2) This bread keeps for at least a week or more in a plastic bag, and freezes for months at Zero F degrees.
DOUGH:
1 cup hot water (120F-130F)
1/4 cup molasses
2 tablespoons caraway seeds
1 egg, room temperature
1 tablespoon salt
2 cups rye flour
4 cups bread or all-purpose flour, approx.
3 tablespoons vegetable shortening
1 egg, beaten, mixed with 1 tablespoon milk
Old Milwaukee Rye
