READY IN 3+ hrs

Milwaukee Rye Bread

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"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." — ALLEGRO

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr 10 mins
READY IN 3 hrs 20 mins

Reviews More Reviews

Jan 02, 2004

Very strange bread, the base is all starch. Very labor intensive to make, and it never would "un-stick" from the bowl. Wouldn't rise (not enough sugar?) too salty, I would never make this bread again.

—NUTS4RYE

See full review »

2 Ratings

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Nutrition

Calories
181 kcal
9%

Carbohydrates
37.7 g
12%

Cholesterol
0 mg
0%

Fat
1.8 g
3%

Fiber
5.9 g
23%

Protein
4.4 g
9%

Sodium
440 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Milwaukee Rye Bread

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 181
** Calories from Fat: 16

% Daily Value *
** Total Fat 1.8g 3 %
** Saturated Fat 0.4g 2 %
** Cholesterol 0mg 0 %
** Sodium 440mg 18 %
** Potassium 220mg 6 %
** Total Carbohydrates 37.7g 12 %
** Dietary Fiber 5.9g 23 %
** Protein 4.4g 9 %
** Sugars 1.1g
** Vitamin A < 1 %
** Vitamin C 4 %
** Calcium 1 %
** Iron 11 %
** Thiamin 19 %
** Niacin 19 %
** Vitamin B6 12 %
** Magnesium 15 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.