Winnipeg Rye Bread

"Posted for the Zaar World Tour 2006-Canada. Recipe is from allrecipes.com website. This bread uses cracked rye and white flour instead of rye flour. Note: prep time is approximate as the "dough" cycle on different bread machines may vary."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by Outta Here photo by Outta Here
photo by Outta Here photo by Outta Here
photo by Rita1652 photo by Rita1652
Ready In:
3hrs 30mins
Ingredients:
12
Yields:
2 loaves
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ingredients

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directions

  • Soak the cracked rye in 1/4 cup water until most of the water has been absorbed.
  • Place all ingredients into the bread machine in the order suggested by the manufacturer (adding the soaked rye with the white flour). Set bread machine for the DOUGH cycle, and press START.
  • When the machine indicates the end of the cycle, remove the dough, punch down, and let rest for 10 minutes. Divide the dough equally in half, pressing out any air bubbles. Form each half into a round or long loaf. Place loaves onto a baking sheet, and let rise in a warm place until they have doubled in size, about 35 minutes.
  • Preheat the oven to 350ºF. 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.

Questions & Replies

  1. What cracked rye are you using...can't find any... will have to get off Amazaon.ca. Can you tell me how I would do this without the bread machine using a stand mixer. thanks !
     
  2. hello , i was wandering if you can use 2 cups of rye floor and cut back the 2 cups of bread flour
     
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Reviews

  1. THis was easy to make and had a nice mild flavor. Because I didn't have the rye meal in the pantry, I had to modify the recipe somewhat. I used 3 cups bread flour and remainder rye flour. That worked out fine, but I decided that my substitutions had altered the recipe a little too much to actually leave a rating. However, I loved the way the bread came out.
     
  2. The Allrecipes recipe says, as well as 1/4 cup water to soak the rye, it is 1/4 cup water for the dough not 1 cup of water as listed in this recipe.
     
  3. Well I must admit to being a little nervous to make this recipe as I am NOT a bread maker. I followed the directions exactly, and used my Mom's bread machine as I don't have one! It turned out to be a beautiful bread! My Husband is from Winnipeg and he had his doubts as to whether this would turn out like what he calls "REAL" Winnipeg Rye. Well guess what? It is exactly like the Winnipeg Rye we are used to! No more buying this for me, I will make it every time now. Thanks so much for a new family favourite! Made for Aussie Swap :)
     
  4. I love rye bread and this was no exception! I made a few SMALL changes to fit in with our menu and ingredients I had to hand. I used MAPLE SYRUP in place of the sugar and I also decided to make these into little rye bread rolls, for a steak sandwich that Malcolm and my dad were eating for lunch; the rest were used for a wonderful picnic we had at the bottom of the garden! Made for ZWT4 and very much enjoyed - I made no other changes! Thanks! FT:-)
     
  5. I couldn't find cracked rye, but did find rolled rye, which look like rolled oats. I also subbed 1/3 cup of the bread flour with rye flour. The texture was a bit like cracked wheat bread. Rose nicely and tasted delicious. Went well with soup and should make good toast!
     
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Tweaks

  1. I love rye bread and this was no exception! I made a few SMALL changes to fit in with our menu and ingredients I had to hand. I used MAPLE SYRUP in place of the sugar and I also decided to make these into little rye bread rolls, for a steak sandwich that Malcolm and my dad were eating for lunch; the rest were used for a wonderful picnic we had at the bottom of the garden! Made for ZWT4 and very much enjoyed - I made no other changes! Thanks! FT:-)
     
  2. I couldn't find cracked rye, but did find rolled rye, which look like rolled oats. I also subbed 1/3 cup of the bread flour with rye flour. The texture was a bit like cracked wheat bread. Rose nicely and tasted delicious. Went well with soup and should make good toast!
     

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<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
 
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