This Canadian rye bread is a popular Winnipegstyle recipe that uses cracked rye and white flour instead of rye flour This makes a lightcolored richly flavored bread and is adapted for the bread machine
Prep Time
1 hr 15 mins
Dificult
Medium
Servings
2 hrs 5 mins
Ingredients
Instructions
Soak cracked rye berries in warm water in a small bowl until most of the water has been absorbed
at least 30 minutes.
Place 3/4 cup milk
brown sugar
egg
butter
bread flour
gluten
yeast
and salt into a bread machine or follow the order recommended by the manufacturer if different; add soaked rye berries with bread flour. Set the bread machine for the Dough cycle and press Start.
When cycle is complete
remove dough
punch it down
and let rest for 10 minutes. Divide dough in half
press out any air bubbles
and form into round or long loaves. Place loaves onto a baking sheet
cover with a dish towel
and allow to rise in a warm place until doubled in size
about 35 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Brush the tops of loaves with 1 tablespoon milk.
Bake in the preheated oven until loaves make a hollow sound when tapped on the bottom