Winnipeg Rye Bread

Name: Winnipeg Rye Bread
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 85 min
Yield: 2 loaves
Ingredients: ¼ cup cracked rye berries; ¼ cup warm water; ¾ cup milk; 1 teaspoon salt; ¼ cup packed brown sugar; 1 egg; 3 tablespoons butter; 4 ⅓ cups bread flour; 4 teaspoons gluten; 1 ¾ teaspoons active dry yeast; 1 tablespoon milk

Rating: 4 stars

14 Ratings
13 Reviews
3 Photos

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.

By Golova

Gallery

Recipe Summary

prep:

20 mins

cook:

35 mins

additional:

2 hrs 30 mins

total:

3 hrs 25 mins

Servings:

Yield:

2 loaves

Nutrition Info

Directions

Step 1

Soak the cracked rye berries in 1/4 cup of water until most of the water has been absorbed, at least 30 minutes.

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Step 2

Place ingredients into the bread machine in the order suggested by the manufacturer. Add the soaked rye with the bread flour. Set bread machine for the DOUGH cycle, and press START.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

45 calories; protein 1.4g 3% DV; carbohydrates 5g 2% DV; fat 2.2g 3% DV; cholesterol 14.7mg 5% DV; sodium 137.2mg 6% DV. Full Nutrition

Reviews (13)

Most helpful critical review

Kate

03/13/2008

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! I've since tried using a yeast designed for breadmakers and got loaves about half again as big as the first batch. Can't beat the taste though. I let the loaves rise for 40 minutes in a warm place but it didn't help much. Not a baker but need Wpg rye Kate Read More

Helpful

(11)

14 Ratings

5 star values: 8
4 star values: 1
3 star values: 3
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ETHICALEIGH

11/03/2003

Excellent! Even without the Gluten! Read More

Helpful

(23)

OLDHAG

11/03/2003

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 time I made it and reduced the milk by 1/4 of a cup just to give a more full bodied flavour. Read More

Helpful

(17)

maxebare

02/10/2008

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 the greeks next door to the marion hotel Read More

Helpful

(11)

Kate

03/12/2008

Helpful

(11)

G3Momma

06/12/2008

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 of 3 T butter and added a 1/4 c whole flax seeds and that was great too. Thanks for the recipe! Read More

Helpful

(11)

clemep

10/28/2007

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 have increased the amount of cracked rye and note that we gnerally need to add more flour as the bread is kneading. Read More

Helpful

(11)

ywgyyz

03/04/2014

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 rye but would have been happy enough with a KUB knock-off. It didn't resemble either one. Anyway the liquid measure also seems off in this recipe - I had to add an additional 1/4 cup of water to create the right consistency in my machine. Read More

Helpful

(2)

Foodie

02/02/2012

It turned out perfect and it is just like the bread I had in Winnipeg. Read More

Helpful

(1)

Vivian Li

02/23/2016

The bread looks and tastes really good but it doesn't feel or taste like rye bread. But given that this is my first time making bread this was a really fool proof recipe. Read More

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Nutritional Information

Winnipeg Rye Bread

Servings Per Recipe: 20
Calories: 44.6

% Daily Value *

protein: 3 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 3 %

saturated fat: 7 %

cholesterol: 5 %

vitamin a iu: 2 %

niacin equivalents: 4 %

vitamin b6: 1 %

vitamin c:

folate: 3 %

calcium: 2 %

iron: 1 %

magnesium: 2 %

potassium: 1 %

sodium: 6 %

thiamin: 2 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Winnipeg Rye Bread

1 of 13

All Reviews

ETHICALEIGH

11/03/2003

Excellent! Even without the Gluten!

Helpful

(23)

OLDHAG

11/03/2003

Helpful

(17)

maxebare

02/10/2008

Helpful

(11)

Kate

03/12/2008

Helpful

(11)

G3Momma

06/12/2008

Helpful

(11)

clemep

10/28/2007

Helpful

(11)

ywgyyz

03/04/2014

Helpful

(2)

Foodie

02/02/2012

It turned out perfect and it is just like the bread I had in Winnipeg.

Helpful

(1)

Vivian Li

02/23/2016

The bread looks and tastes really good but it doesn't feel or taste like rye bread. But given that this is my first time making bread this was a really fool proof recipe.

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clemep

2 of 3 Winnipeg Rye Bread

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clemep

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Winnipeg Rye Bread

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (13)

Most helpful critical review

All Reviews for Winnipeg Rye Bread

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Winnipeg Rye Bread

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (13)

Most helpful critical review

All Reviews for Winnipeg Rye Bread