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    You are in: Home / Baking / Winnipeg Rye Bread Recipe
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    Winnipeg Rye Bread

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on September 30, 2008

      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 :)

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    • on June 29, 2008

      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:-)

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    • on October 28, 2007

      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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    • on February 27, 2007

      The texture was wonderful! I didn`t have the cracked meal using dark rye flour in place of it. I added caraway seeds. Thanks for a great bread!

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    • on July 18, 2006

      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.

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    Nutritional Facts for Winnipeg Rye Bread

    Serving Size: 1 (1197 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1352.6
     
    Calories from Fat 235
    17%
    Total Fat 26.2 g
    40%
    Saturated Fat 14.4 g
    72%
    Cholesterol 165.4 mg
    55%
    Sodium 1389.8 mg
    57%
    Total Carbohydrate 239.5 g
    79%
    Dietary Fiber 8.0 g
    32%
    Sugars 27.3 g
    109%
    Protein 35.8 g
    71%

    The following items or measurements are not included:

    rye meal

    gluten

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