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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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)
Directions
Step 1
In a large mixing bowl, combine the rye flour, bread flour, and salt. Stir well and set aside.
Step 2
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.
Step 3
Add the molasses and melted butter to the yeast mixture and stir until combined.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Cover the dough again and let it rise for an additional 30-45 minutes, or until it has doubled in size.
Step 9
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.
Step 10
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.
Step 11
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
| Serving size | (1064.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2516.4 |
| Total Fat 36.4g | 0% |
| Saturated Fat 16.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 66.4mg | 0% |
| Sodium 3576.1mg | 0% |
| Total Carbohydrate 500.0g | 0% |
| Dietary Fiber 50.0g | 0% |
| Total Sugars 33.6g | |
| Protein 72.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 237.1mg | 0% |
| Iron 25.2mg | 0% |
| Potassium 2404.7mg | 0% |
Source of Calories