Winnipeg Rye Bread Recipes
WINNIPEG RYE BREAD
Posted for the Zaar World Tour 2006-Canada. Recipe is from allrecipes.com 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.
Provided by Bayhill
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Soak the cracked rye in 1/4 cup water until most of the water has been absorbed.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 1352.7, Fat 26.2, SaturatedFat 14.4, Cholesterol 165.4, Sodium 1389.8, Carbohydrate 239.6, Fiber 8.1, Sugar 27.4, Protein 35.9
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