milwaukee rye bread

Ingredients

• Servings: 3
• 4 potatoes - peeled, boiled and mashed
• 3/4 cup cornmeal
• 3 cups water
• 1 1/2 tablespoons salt
• 1 tablespoon sugar
• 2 tablespoons shortening
• 1 (0.6 ounce) cake compressed fresh yeast
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 6 cups rye flour
• 2 cups whole wheat flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 3 hrs 20 mins


• 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 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 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.