Traditional Winnipeg Rye Bread

Name: Traditional Winnipeg Rye Bread
Prep time: 30 min
Cook time: 35 min
Total time: 185 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cups warm water (about 40°C (105°F)); 2 teaspoons active dry yeast; 1 tablespoon sugar; 2 cups rye flour; 2 cups all-purpose flour (spooned and levelled); 1 tablespoon caraway seeds; 1 1/2 teaspoons salt

185 min 12 slices Medium

All Recipes

Deliciously dense and fragrant, Winnipeg Rye Bread is a Canadian classic that's perfect for sandwiches and toast.

Prep

30 min

Cook

35 min

Total

185 min

Servings

Difficulty

Medium

Winnipeg Rye Bread is a staple in many Canadian households, known for its dense texture and robust flavour. This particular version marries the traditional methods with modern baking techniques to give you a loaf that's not only delicious but also easy to make at home. The use of both rye and all-purpose flour gives this bread its unique character, while caraway seeds add an aromatic touch. Whether you're a seasoned baker or a beginner, this recipe is designed to yield a perfect loaf every time.

Instructions

Activate the yeast

In a large bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.

Pro tip: Ensure the water is not too hot to avoid killing the yeast.

Mix the dough

Add rye flour, half of the all-purpose flour, caraway seeds, and salt to the yeast mixture. Stir until combined.

Knead the dough

Gradually add the remaining all-purpose flour and knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Pro tip: The dough should be slightly sticky but manageable.

First rise

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for 1 hour or until doubled in size.

Pro tip: A slightly warm oven can be a great rising spot.

Shape the loaf

Punch down the dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper.

Second rise

Cover the loaf and let it rise again for 30 minutes.

Pro tip: This step ensures a light and airy texture.

Preheat the oven

Preheat the oven to 190°C (375°F) while the bread completes its second rise.

Bake the bread

Bake for 35 minutes, or until the bread sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.

Pro tip: For a crispier crust, spray the oven with water just before baking.

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Tips & Tricks

Use a stand mixer for easier kneading.
Let the dough rise in a warm, draft-free area.
Score the top of the bread for even baking.

Frequently Asked Questions

What makes Winnipeg rye bread unique?

Winnipeg rye bread is known for its dense texture and distinctive flavour, often enhanced with caraway seeds.

How many calories are in a slice of Winnipeg rye bread?

Each slice of Winnipeg rye bread contains approximately 185 calories.

Can I freeze Winnipeg rye bread?

Yes, you can freeze Winnipeg rye bread. Wrap it tightly in plastic wrap and store it in a freezer bag for up to 3 months.

How long does Winnipeg rye bread last?

Stored at room temperature in a paper bag, Winnipeg rye bread lasts up to three days.

Can I make Winnipeg rye bread without caraway seeds?

Yes, you can omit caraway seeds if you prefer a milder flavour, but they add a traditional touch.

Serving Suggestions

Winnipeg Rye Bread is best served fresh with a generous spread of butter or used as a base for hearty sandwiches. It pairs wonderfully with soups and stews, making it a versatile addition to any meal. For best results, store the bread in a paper bag at room temperature for up to three days, or freeze it for longer storage. Simply thaw at room temperature and refresh in the oven for a few minutes before serving.

Nutrition per serving

185

Calories

Protein

Fat

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