Winnipeg Rye Bread
The light, chewy Winnipeg-style rye — soft crumb, firm crust, no caraway required.
- Prep
- 180 min
- Cook
- 35 min
- Total
- 215 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 170 kcal
Equipment
- •Baking stone or heavy sheet
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 1 g
- carbs
- 34 g
- protein
- 5 g
- calories
- 170
Instructions
- 1
Mix the flours, yeast, salt and water into a slack dough and rest 20 minutes.
- 2
Knead 8 minutes — rye dough stays tacky, so resist adding much flour.
- 3
Rise 90 minutes until doubled.
- 4
Shape two long oval loaves, set on cornmeal-dusted trays and prove 50 minutes.
- 5
Slash the tops and bake at 220C with a tray of water in the oven for 15 minutes.
- 6
Remove the water, drop to 200C and bake 20 minutes more until the crust is deep brown.
- 7
Cool fully before slicing.
Chef's tips
Steam for the first fifteen minutes is what gives the crust its chew — a roasting tin of boiling water is enough.
Ingredient substitutions
- caraway seeds → leave out; much Winnipeg rye is sold plain
Storage
3 days in paper; freeze sliced for 2 months.
Common mistakes to avoid
- •Adding flour to fight the stickiness
- •Slicing warm
Serving suggestions
Cooked Winnipeg Rye Bread?
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