Prep2 hrs 50 mins
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.
- 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.
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 :)
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:-)
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!