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Winnipeg Style’ Rye Bread

Ingredients:
Soak overnight:
3/4 cup cracked rye kernels (coarse rye meal)
3/4 cup water
Main Bread Recipe::
1-1/4 cups warm water (about 100*F)
1-1/2 tsp. dry yeast
1 tsp. molasses (or liquid barley malt)
1 tsp. sugar
4-1/2 cups white bread flour
4 tbsp. rye flour
2 tsp. salt
1-1/2 tbsp. canola oil

Directions:
If using active dry yeast: Mix water, yeast, molasses, sugar. Let stand for 10 mins. Blend flour, salt & oil with a soaked rye meal.
Add yeast mixture. Knead 8-10 minutes.
If using a stand mixer with instant dry yeast: Not necessary to dissolve yeast. Fine to do so along with sugar & molasses for good dispersion, but use lukewarm water & don't let stand 10 mins. Hold back half the flour & put yeast in a mixing bowl right away with everything else. Use paddle attachment on low speed until blended (a minute or two & allow to stand for 10-20 mins. to mellow gluten & improve handling ease. Add reserved flour, change to dough hook & mix briefly at low speed to incorporate. Then mix for 8-9 mins. on medium speed.
If using a hand method with instant dry yeast: Hold back a handful of flour. Mix everything else together. Knead in the bowl until it comes together, then on a lightly floured countertop for about 5 mins. Dough will be very sticky. Cover with an inverted bowl & let rest for 20 mins. Knead
5-10 mins. or until smooth and elastic. Use reserved flour, a little at a

Whether using a hand method or stand mixer, resist the urge to knead in more flour. Keeping your hands lightly floured & a fine film of flour on the countertop will be enough. Cover & rest 30 mins. in a warm place.
Divide dough in half. Pre-shape rounds, let rest 5 mins. covered.
Shape long & place on a 12x18-inch sheet pan, parchment lined & sprinkled with corn meal. Cover & allow to double in size (40-50 mins).
Score 3 or 4 times crosswise. An egg wash or cornstarch glaze is optional. Bake for 10 mins. in oven preheated to 460*F. Reduce heat to 400*F for an additional 25 mins. Steam improves oven spring & colour. One method is to place a cast iron fry pan on the lower oven rack; add 1/2 cup boiling water carefully before loading bread on the upper rack. Makes two loaves of 1lb-5oz. (590g) each.

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