Reviewed: Mar. 23, 2009

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

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Reviewed: 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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G3Momma

Cooking Level: Expert

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Reviewed: 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

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Kate

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Reviewed: 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

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maxebare

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Reviewed: 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.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: 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.

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clemep

Cooking Level: Intermediate

Home Town: Jamestown, North Dakota, USA

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Reviewed: Oct. 15, 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.

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