MILWAUKEE RYE BREAD

1 pkg dry yeast
1 1/2 cp warm water
2 cp medium rye flour
1 TBSP caraway seed

dough
1 pkg dry yeast
1 cp warm water
1/4 cp molasses
TBSP caraway seed
1 egg, room temperature
1 TBSP salt
1 cp rye flour
5 cp flour
3 TBSP shortening

glaze
1 egg
1 TBSP milk
1 TBSP caraway seed

Make the sponge in a large bowl by dissolving yeast in water. Stir in rye flour. Add caraway seeds. Cover bowl tightly with plastic wrap. Let he sponge set six hours to 3 days (the longer the better). On baking day, uncover the sponge bowl, sprinkle on the new yeast & water. Blend well. Add molasses, caraway seed, egg, salt rye flour & 2cp white flour. Beat until smooth. Add shortening. Stir in rest of the flour, 1/2cp at a time.

Knead about 5 minutes. Grease fingers to keep dough from sticking. Return dough to bowl, pat with shortening & cover bowl with plastic wrap. Let rise in warm place until doubled in bulk, about 1 hour. Punch down & let rise ten more minutes. Divide dough into three portions. Shape into long loaves. Place on a cookie sheet. Cover with wax paper supported by glasses so that paper does not touch dough. Let rise until doubled.

Slash 3 or 4 diagnoal cuts on each loaf. Mix egg & milk for glaze. Brush tops with mixture and sprinkle with caraway seeds. Bake at 375 for 40 minutes.
Susan Karpen 1981 2nd place Milwaukee State Fair.
As long as proper credit is given, please feel free to pass this recipe around.
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