Best 2 Winnipeg Rye Bread Recipes
Winnipeg rye bread is a slightly sweet, malty, and tangy sourdough bread that originated in Winnipeg, Manitoba, Canada. It is made with a combination of rye flour and wheat flour, and is typically characterized by its dark, crusty exterior and soft, chewy interior. Winnipeg rye bread is a popular choice for sandwiches, toast, and as a side dish with soups and stews. If you're looking to make your own Winnipeg rye bread, there are a few things you'll need to know. First, you'll need to create a sourdough starter. This can be done by mixing equal parts rye flour and water in a jar and letting it sit for a few days, stirring it once or twice a day. Once your starter is active, you can begin making the bread.
Here are our top 2 tried and tested recipes!
WINNIPEG RYE BREAD
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.
Provided by Golova
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h25m
Yield 20
Number Of Ingredients 11
Steps:
- Soak the cracked rye berries in 1/4 cup of water until most of the water has been absorbed, at least 30 minutes.
- 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 : Calories 44.6 calories, Carbohydrate 5 g, Cholesterol 14.7 mg, Fat 2.2 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 137.2 mg, Sugar 3.2 g
WINNIPEG RYE BREAD
Steps:
- 1. Soak the cracked rye flour 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.
Tips for Making Winnipeg Rye Bread:
- Use fresh, high-quality ingredients.
- Make sure your sourdough starter is active and bubbly.
- Follow the recipe carefully and don't skip any steps.
- Use a Dutch oven or baking stone to create a steamy environment for baking.
- Be patient! Sourdough bread takes time to rise and bake.
Conclusion:
Winnipeg rye bread is a delicious and unique bread that is perfect for sandwiches, toast, or just eating on its own. It is a bit of a project to make, but it is well worth the effort. With careful attention to detail and a little patience, you can create a beautiful and delicious loaf of Winnipeg rye bread that will impress your family and friends.
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