Winnipeg Rye Bread
Winnipeg Rye Bread pairs cracked rye with white bread flour for a light-colored loaf that’s subtly sweet from brown sugar and rich with butter and egg. Expect a tender crumb and a toasty rye aroma, perfect for hearty sandwiches or warm slices with butter. Ideal for weekend baking when you want a flavorful, versatile bread.
- Prep20 mins
- Cook35 mins
- Serves20
- DifficultyMedium
- 1
Soak cracked rye berries in warm water in a small bowl until most of the water is absorbed, at least 30 minutes.
- 2
Add 3/4 cup milk, brown sugar, egg, butter, bread flour, gluten, yeast, and salt to a bread machine, or follow the manufacturer’s order if it differs; add the soaked rye berries with the bread flour. Set the machine to the Dough cycle and press Start.
- 3
When the cycle ends, remove the dough, punch it down, and let it rest for 10 minutes.
- 4
Divide the dough in half, press out any air bubbles, and shape into round or long loaves.
- 5
Set the loaves on a baking sheet, cover with a dish towel, and let rise in a warm spot until doubled in size, about 35 minutes.
- 6
Preheat the oven to 350 degrees F (175 degrees C).
- 7
Brush the tops of the loaves with 1 tablespoon milk.
- 8
Bake in the preheated oven until the loaves sound hollow when tapped on the bottom, 35 to 40 minutes.
- Calories 150.89 kcal Moderate
- Protein 4.96 g Low Source
- Carbs 26.15 g Moderate
- Total Fat 2.27 g Low Source
- Saturated Fat 1.35 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 16.68 mg Moderate
- Sodium 25.6 mg Low Source
- Fiber 1.2 g Low Source
- Sugar 3.05 g Moderate
- Added Sugar 0.13 g Low Source
- Calcium 17.01 mg Low Source
- Iron 1.21 mg Low Source
- Potassium 27.64 mg Low Source
- Vitamin A 8.91 mcg_rae Low Source
- Vitamin C 0.02 mg Low Source
- Vitamin D 0.19 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten