Winnipeg Rye Bread Recipe -
Winnipeg Rye Bread Recipe
  • READY IN ABOUT 3 hrs

Winnipeg Rye Bread

Recipe by  

"Famous Winnipeg style rye bread which uses cracked rye and white flour instead of rye flour. This makes a light colored, richly flavored bread. Adapted for the bread machine."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    2 hrs 55 mins


  1. Soak the cracked rye berries in 1/4 cup of water until most of the water has been absorbed.
  2. Place ingredients into the bread machine in the order suggested by the manufacturer. Add the soaked rye with the other flour. Set bread machine for the DOUGH cycle, and press START.
  3. When the machine indicates the end of the cycle, remove the dough, punch down, and let rest for 10 minutes. Divide the dough into halves, press out any air bubbles, and form into round or long loaves. Place them onto a baking sheet, and allow the loaves to rise in a warm place until they have doubled in size, about 35 minutes.
  4. Preheat the oven to 350 degrees F (175 degrees C). Brush the tops of the loaves with remaining milk. Bake for about 35 to 40 minutes, or until the loaf makes a hollow sound when tapped on the bottom.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2008

We have corrected the amount of water listed in this recipe. The amount of water was previously listed as 1 cup, but now correctly reads 1/4 cup.

Most Helpful Critical Review
Mar 12, 2008

I couldn't wait to buy a breadmaker once I saw this recipe, but I'm disappointed in the results. My loaves are consistently about half of Clemep's photos, and extremely dense. Flavour is perfect! I've since tried using a yeast designed for breadmakers, and got loaves about half again as big as the first batch. Can't beat the taste, though. I let the loaves rise for 40 minutes in a warm place, but it didn't help much. Not a baker, but need Wpg rye, Kate


11 Ratings

Nov 03, 2003

Excellent! Even without the Gluten!

Mar 23, 2009

Has anyone made this without a bread machine? Is there any order I should mix the ingredients?

Nov 03, 2003

This is an excellent recipe with good results every time I have made it. If you prefer your bread in traditional loaf pans, it will make 3 loaves. I increased the cracked rye to 1/2 cup the last time I made it and reduced the milk by 1/4 of a cup just to give a more full bodied flavour.

Feb 10, 2008

Sounds good!!! I have been searching for cracked rye and gluten to try this recipe. I've lived in Oregon for 30 plus years but still miss winnipeg or city bread rye bread. Also hot dogs from the greeks, next door to the marion hotel

Oct 28, 2007

We fell in love with Winnipeg rye bread while attending the folk festival. This recipe captures the flavor and texture we were after. Consistently good results. A great all purpose bread. We have increased the amount of cracked rye, and note that we gnerally need to add more flour as the bread is kneading.

Jun 12, 2008

I used bulger wheat instead of cracked rye, same method, and half wheat flour and half white flour and it was fantastic! I also tried it with 1 1/2 T milled flax seed and 1 1/2 T Butter instead of 3 T butter and added a 1/4 c whole flax seeds and that was great too. Thanks for the recipe!


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  • Calories
  • 152 kcal
  • 8%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 138 mg
  • 6%

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

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