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.

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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
2 hrs 30 mins
total:
3 hrs 25 mins
Servings:
20
Yield:
2 loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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.

  • 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

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
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Reviews (13)

Read More Reviews

Most helpful critical review

Rating: 3 stars
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
(11)
14 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/03/2003
Excellent! Even without the Gluten! Read More
(23)
Rating: 5 stars
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
(17)
Rating: 5 stars
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
(11)
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Rating: 3 stars
03/12/2008
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
(11)
Rating: 5 stars
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
(11)
Rating: 5 stars
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
(11)
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Rating: 2 stars
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
(2)
Rating: 5 stars
02/02/2012
It turned out perfect and it is just like the bread I had in Winnipeg. Read More
(1)
Rating: 3 stars
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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