Old Milwaukee Rye Bread

Bread making, Baking and Cakes tips and recipes.
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pepperhead212
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Location: Woodbury, NJ

Re: Old Milwaukee Rye Bread

#21

Post: # 61227Unread post pepperhead212
Sat Jan 22, 2022 6:59 pm

Good baking weather! So I baked 2 more loaves of rye, starting the sponge 3 days ago. I made 2 more loaves of the Old Milwaukee rye bread, this time with just the last cup of flour being white bread flour, only because I had used the end of the WW (besides some in the freezer, plus some whole wheat berries).
ImageRisen Old Milwaukee rye loaves. by pepperhead212, on Flickr

ImageOld Milwaukee rye loaves. by pepperhead212, on Flickr
Woodbury, NJ zone 6B-7

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Tormato
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Re: Old Milwaukee Rye Bread

#22

Post: # 61234Unread post Tormato
Sat Jan 22, 2022 8:27 pm

worth1 wrote: Wed Jun 03, 2020 5:09 pm
GoDawgs wrote: Wed Jun 03, 2020 5:01 pm Thank you! And I happen to have the blackstrap molasses but no dark rye flour, just the lighter rye. I might have to use that as I can't recall ever seeing the dark rye flour on sale around here. That's more of a northern thing. :lol:
Just add cocoa powder, this is how pumpernickel is made.

So there is no Milwaukee's Best beer involved????
Pumpernickel, one of my favorites, is made several different ways, as there are American and German types. Coarse ground whole rye berries are a must. Darkening agents can be molasses, coffee, and cocoa, although I've never detected the flavor of the later two.

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Bower
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Location: Newfoundland, Canada

Re: Old Milwaukee Rye Bread

#23

Post: # 61331Unread post Bower
Sun Jan 23, 2022 7:08 pm

I haven't had pumpernickel for so many years I can't count... but it's unforgettable. So tasty.
Love the color of your dark loaves, Pepperhead. :)
AgCan Zone 5a/USDA zone 4
temperate marine climate
yearly precip 61 inches/1550 mm

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Tormato
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Re: Old Milwaukee Rye Bread

#24

Post: # 61335Unread post Tormato
Sun Jan 23, 2022 7:25 pm

pepperhead212 wrote: Tue Jun 02, 2020 11:47 am This is a bread that I have been making since the 70s! The recipe was in one of my first bread books - Bernard Clayton Jr.'s The Complete Book Of Breads. The original recipe has AP flour, since bread flour wasn't readily available, back then, but I have increased the rye, changed some white to WW, and switched AP to bread flour. This time, I only used an overnight sponge, but usually I do a 3 day sponge, which was an option in the original recipe, which gives it a powerful, delicious, yeasty flavor. This time, I did the short sponge, because I wanted to give some friends a loaf today.
ImageRye sponge, ready to rise overnight. by pepperhead212, on Flickr

ImageBaked Old Milwaukee rye bread. by pepperhead212, on Flickr
Giving your friends a loaf makes them sponge worthy? I DID NOT JUST SAY THAT.

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pepperhead212
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Re: Old Milwaukee Rye Bread

#25

Post: # 61338Unread post pepperhead212
Sun Jan 23, 2022 7:50 pm

I doubt that most of them would know the difference of the short and long sponge! Unless I let them do a taste test side by side. But they'll still like it more than anything they buy. And none of them will take me up on it, when I offer to show them how to make it! It's not really difficult - and a 3 day sponge is no more difficult, except for planning in advance.

For that darkness, in this one, besides the blackstrap, I put in a teaspoon of a dry caramel color powder - something that I got years ago, for some sweets I made, but this is all I use it for, now. Some recipes have cocoa, as well as some with unsweetened chocolate, but this one just had this little bit of extra. You can see, it doesn't seem to do much to the raw dough, but does more to the baked bread.
ImageOld Milwaukee rye bread, 1-21 by pepperhead212, on Flickr
Woodbury, NJ zone 6B-7

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