Winnipeg Rye Bread
Experience the rich, hearty flavors of Winnipeg Rye Bread, a classic Canadian-style loaf that's perfect for any occasion. Crafted with a blend of rye and bread flours, this artisanal bread boasts a delightfully chewy texture and aromatic notes of caraway seeds. Sweetened with molasses and enriched with butter, every bite offers a subtly sweet and nutty character. The dough rises to perfection, creating a golden crust dusted with cornmeal for a rustic touch. Whether paired with soups, topped with deli meats, or enjoyed simply with butter, this homemade rye bread is a crowd-pleaser. With its approachable steps and wholesome ingredients, Winnipeg Rye Bread is your ticket to bakery-quality bread right at home!
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Recipe Information
Ingredients
- 240 grams rye flour
- 360 grams bread flour
- 7 grams dry active yeast
- 360 milliliters warm water
- 30 milliliters molasses
- 2 teaspoons caraway seeds
- 1.5 teaspoons salt
- 30 grams unsalted butter
- 1 tablespoon cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the rye flour, bread flour, and salt. Stir well and set aside.
In another bowl, dissolve the dry active yeast in the warm water (36°C to 40°C) and let it sit for 5 minutes, or until it becomes frothy.
Add the molasses and melted butter to the yeast mixture and stir until combined.
Gradually add the wet ingredients to the flour mixture. Mix thoroughly using a wooden spoon or the dough hook attachment of a stand mixer until a shaggy dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes if using a stand mixer) until it becomes smooth and elastic. If the dough is too sticky, add a little more bread flour, one tablespoon at a time.
Shape the dough into a ball and place it in a lightly greased mixing bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.
Once risen, punch down the dough and knead in the caraway seeds. Shape the dough into a loaf and place it on a baking sheet dusted with cornmeal, or transfer it into a greased 9x5-inch loaf pan.
Cover the dough again and let it rise for an additional 30-45 minutes, or until it has doubled in size.
Preheat your oven to 190°C (375°F). Using a sharp knife, make a few shallow slashes across the top of the loaf to allow steam to escape during baking.
Bake the loaf in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Enjoy your Winnipeg Rye Bread!
Nutrition Facts
Calories |
2516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 500.0 g | 182% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 33.6 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2405 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
