Report on Old Milwaukee Rye (The Rye Baker pps 98-101):
The recipe made two loaves. Although Ginsberg recommends a football shaped loaf, I made more of a cylindrical one, because that way the slices are more uniform in size. The loaves are about 11 inches long with a cross section of about 5 inches by 3 inches. The finished loaf weighs 696 grams or about 24 1/2 ounces.
This dough came together quickly and looked and felt quite a bit like gingerbread, not at all sticky. It rose well, though a little slow, that might have just been the kitchen temperature. It baked a little faster than the recipe called for, but that may have been due to how I shaped it.
The caraway seeds on the outside didn't stick very well, I may not have had enough egg in the egg wash. And I remembered why I generally don't put caraway seeds on the outside, they get very hard and stick in between my teeth.
The bread is fairly dark on the inside, due in large part to the molasses. There's a noticeable aftertaste from the molasses, but it is not an unpleasant one. I think that may fade a little over time, when the loaves came out of the oven the molasses odor was much stronger.
We think the bread is very tasty as a sandwich bread, it would probably make excellent Reubens, too. It reminds me a bit of the rye bread I get in the Amish store in Iowa.
It toasts very well and I think it would pair quite well with stronger toppings, like an apple butter. I think there's a good chance I'll make this bread again.
Followup: It tastes even better on day 2.
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Old Milwaukee Rye
Old Milwaukee Rye interior