Description
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.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 3 hrs 25 mins
Servings: 20