In Milwaukee, Rye Bread is a luscious dark, almost black bread and is fabulous. No other bread can be served along a hearty borscht or top corn beef, sauerkraut and swiss cheese! This recipe comes from Austria and was published by Citidel Press in 1965 in William I. Kaufman’s The Catholic Cook Book, Traditional Feast and Fast Days. This Dark Rye was prepared for days of fast, in Lent.
Dark Rye Bread
1-2 pkg. active dry, or cake yeast
3-4 c. warm water, divided
4 c. sifted rye flour
2 c. sifted all-purpose flour
1 T. salt
1 t. caraway seed
1. Dissolve yeast in 1 c. water. Combine flours, salt, caraway seed. Add 2-3 c. water and yeast. Mix. Knead until firm, cover with damp clot, let rise 3 hrs.
2. Punch dough down; knead 10 min.; cover; reserve 45 min.
3. Place dough on floured baking sheet. Bake 1 hour in 350° F. oven, pricking with fork from time to time during baking. Remove from oven; brush freely with water. Lower temperature to 300° F.; bake 15 min. more. Cool. Serve.