We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Winnipeg Rye Bread
0 Likes
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 125 minutes
Try this Winnipeg-style Canadian rye bread loaded with cracked rye and white flour for light and flavorful loaves.
Ingredients:
0.25 cupcrackedrye berries
0.25 cupwarm water
0.75 cupmilk
0.25 cup packed brown sugar
3tablespoons butter
4.3333330154419 cups bread flour
4teaspoons gluten
1.75 teaspoons active dry yeast
1teaspoonsalt
1tablespoonmilk
Instructions:
Place cracked rye berries in a small bowl and soak in warm water until most of the water has been absorbed, for at least 30 minutes.
In a bread machine or following manufacturer's instructions, combine 3/4 cup milk, brown sugar, egg, butter, bread flour, gluten, yeast, and salt. Add soaked rye berries with bread flour. Select the Dough cycle and start.
Once the cycle is finished, take out the dough, deflate it with a punch, and let it rest for 10 minutes. Divide the dough in half, remove any air bubbles, and shape it into round or long loaves. Put the loaves on a baking sheet, cover with a towel, and let them rise in a warm spot until they double in size, approximately 35 minutes.
Preheat the oven to 350°F (175°C) for a perfect bake.
Coat loaves with a luscious layer of 1 tablespoon milk.
Bake in the preheated oven for 35 to 40 minutes, or until loaves sound hollow when tapped on the bottom.