Winnipeg Rye Bread Recipe

Name: Winnipeg Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cracked rye berries; 1/4 cup water; 3/4 cup milk; 1/4 cup water; 1 teaspoon salt; 1/4 cup packed brown sugar; 1 egg; 3 tablespoons butter; 4 1/3 cups bread flour; 4 teaspoons gluten; 1 3/4 teaspoons active dry yeast; 1 tablespoon milk

Servings: persons

1/4 cup cracked rye berries
1/4 cup water
3/4 cup milk
1/4 cup water
1 teaspoon salt
1/4 cup packed brown sugar
1 egg
3 tablespoons butter
4 1/3 cups bread flour
4 teaspoons gluten
1 3/4 teaspoons active dry yeast
1 tablespoon milk

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.

663

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup cracked rye berries, 1/4 cup water, 3/4 cup milk, 1/4 cup water, and more.

Yes, Winnipeg Rye Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Winnipeg Rye Bread

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