Winnipeg Rye Bread

READY IN: 3hrs 30mins
Recipe by Bayhill

Posted for the Zaar World Tour 2006-Canada. Recipe is from website. This bread uses cracked rye and white flour instead of rye flour. Note: prep time is approximate as the "dough" cycle on different bread machines may vary.

Top Review by Leslie

Well I must admit to being a little nervous to make this recipe as I am NOT a bread maker. I followed the directions exactly, and used my Mom's bread machine as I don't have one! It turned out to be a beautiful bread! My Husband is from Winnipeg and he had his doubts as to whether this would turn out like what he calls "REAL" Winnipeg Rye. Well guess what? It is exactly like the Winnipeg Rye we are used to! No more buying this for me, I will make it every time now. Thanks so much for a new family favourite! Made for Aussie Swap :)

Ingredients Nutrition


  1. Soak the cracked rye in 1/4 cup water until most of the water has been absorbed.
  2. Place all ingredients into the bread machine in the order suggested by the manufacturer (adding the soaked rye with the white 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 equally in half, pressing out any air bubbles. Form each half into a round or long loaf. Place loaves onto a baking sheet, and let rise in a warm place until they have doubled in size, about 35 minutes.
  4. Preheat the oven to 350ºF. 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.

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