Winnipeg Rye Bread

Winnipeg Rye Bread
  • PREP TIME
    20 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    2 hrs 5 mins
  • SERVING
    20 People
  • VIEWS
    48

A taste of the Canadian prairies! This Winnipeg-style rye bread uses cracked rye and white flour, offering a delightful twist on traditional rye. The result is a light-colored loaf with a rich, satisfying flavor, perfect for sandwiches or enjoying on its own.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    5 g
  • Cholesterol
    15 mg
  • Fiber
    0 g
  • Protein
    1 g
  • Saturated Fat
    1 g
  • Sodium
    137 mg
  • Sugar
    3 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View Soak the cracked rye berries in warm water in a small bowl for at least 30 minutes, or until most of the water is absorbed. (30 minutes)

Image Step 02
02 Step

Recipe View In a bread machine pan, combine the 3/4 cup milk, brown sugar, egg, butter, bread flour, gluten, yeast, and salt. Add the soaked rye berries along with any remaining water. If your bread machine has a specific order for adding ingredients, follow the manufacturer's instructions. (5 minutes)

Image Step 03
03 Step

Recipe View Set the bread machine to the 'Dough' cycle and press start. (1 minute)

Image Step 04
04 Step

Recipe View Once the dough cycle is complete, remove the dough from the machine, gently punch it down to release any air, and let it rest for 10 minutes. (10 minutes)

Image Step 05
05 Step

Recipe View Divide the dough in half and gently shape each half into either a round or a long loaf, pressing out any remaining air bubbles as you go. Place the loaves on a baking sheet lined with parchment paper. (10 minutes)

Image Step 06
06 Step

Recipe View Cover the loaves with a clean dish towel and let them rise in a warm place until doubled in size, approximately 35 minutes. (35 minutes)

Image Step 07
07 Step

Recipe View Preheat your oven to 350 degrees F (175 degrees C). (10 minutes)

Image Step 08
08 Step

Recipe View Gently brush the tops of the loaves with the remaining 1 tablespoon of milk to create a golden crust. (2 minutes)

Image Step 09
09 Step

Recipe View Bake in the preheated oven for 35 to 40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. (40 minutes)

Image Step 10
10 Step

Recipe View Remove the loaves from the oven and let them cool on a wire rack before slicing and serving.

For a richer flavor, try using dark brown sugar instead of light brown sugar.
If you don't have a bread machine, you can knead the dough by hand or with a stand mixer until it's smooth and elastic.
To create a crisper crust, place a pan of hot water on the bottom rack of the oven during baking.
This bread freezes well. Wrap cooled loaves tightly in plastic wrap and then in foil before freezing.

Lura Cummings

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 16 Ratings)
Total Reviews: (4)
  • Eloise Bradtke

    I didn't have vital wheat gluten on hand, so I substituted it with a bit more bread flour. The bread still turned out great!

  • Vernon Hickle

    This recipe is fantastic! The bread came out perfectly, and the flavor is incredible. Thank you for sharing!

  • Liliane Rutherford

    The tip about the dark brown sugar is a game-changer! It adds such a depth of flavor to the bread.

  • Jules Stamm

    I've tried many rye bread recipes, but this one is by far the best. It's so easy to make, and the results are always consistent.

LEAVE A REVIEW

Please Rate