Winnipeg Rye Bread

Winnipeg Rye Bread

10

"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

2 h 55 m servings 152 cals
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Original recipe yields 20 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

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

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...

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.

Excellent! Even without the Gluten!

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

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...

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...

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 th...

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...

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...

I had high hopes for this recipe. To me, it was far too sweet... not much Rye flavour, texture-wise, it was too soft from the high proportion of milk. I was hoping for something close to City ...