Take a boost from these delicious protein pancakes! It’s ideal for every day of the week! Serve hot with fruit, butter, yogurt, or syrup.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 25 mins |
| Servings: | 20 |
| Yield: | 2 loaves |
Ingredients
- ¼ cup cracked rye berries
- ¼ cup warm water
- ¾ cup milk
- 1 teaspoon salt
- ¼ cup packed brown sugar
- 1 egg
- 3 tablespoons butter
- 4 ⅓ cups bread flour
- 4 teaspoons gluten
- 1 ¾ teaspoons active dry yeast
- 1 tablespoon milk
Instructions
- Soak the cracked rye berries in 1/4 cup of water until most of the water has been absorbed, at least 30 minutes.
- Place ingredients into the bread machine in the order suggested by the manufacturer. Add the soaked rye with the bread 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 into halves, press out any air bubbles, and form into round or long loaves. Place them onto a baking sheet, and allow the loaves to rise in a warm place until they have doubled in size, about 35 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). 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 | 45 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 137 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
First time to make this recipe and it turned out a failure. I followed everything to a T and found the rye needed a long time to soak up the water, pretty much overnight. The mixture wouldn’t blend, it was just crumbles and not forming a nice dough. I pressed it together by hand, proofed it, knocked it down a little, let it rise for an hour, and it didn’t rise at all, cut it in two and baked it in the oven anyways just to see. Couldn’t use finished product. Anyone have suggestions? maybe more liquid? Okay, 2nd attempt at making this. Still no good. I added 1/4 cup of milk and it wasn’t crumbly and seemed to blend into a better dough. It only rose 1/2 what I expected and after 45 mins proofing, it wouldn’t rise any more. I baked it anyway and still not edible. It looked like raw dough in some spots…. Any ideas anyone? I really want to make this bread…
The comments disappointed about the lack of rye flavour probably haven’t had Winnipeg Rye before. I grew up on Winnipeg Rye and was shocked the first time I tasted regular rye bread (and I avoid it now). This recipe is a decent approximation – it doesn’t have the same crispy top and I think it should have more cracked rye in it so I might do some experimentation but this is the closest I’ve come to Winnipeg rye since moving 🙂 Thank you for sharing this recipe!!
This bread is a nice bread, I’m just not sure how long to soak the rye berries for. I soaked them over night, but think it needs to be longer. I will try using some light rye flour to give it a little more rye flavor.
Has worked perfect every time. One time I forgot to brush the milk on before baking and the loafs were very soft. I really liked it so will try that again. I use a convection oven so my baking times are less than 20 minutes.
Made the recipe exactly as robustpresented and the bread is light, loaves are golden brown, but it has no flavor. Certainly not a robust one. Any suggestions?
The bread looks and tastes really good, but it doesn’t feel or taste like rye bread. But given that this is my first time making bread, this was a really fool proof recipe.
I had high hopes for this recipe. To me, it was far too sweet… not much Rye flavour, texture-wise, it was too soft from the high proportion of milk. I was hoping for something close to City rye, but would have been happy enough with a KUB knock-off. It didn’t resemble either one. Anyway, the liquid measure also seems off in this recipe – I had to add an additional 1/4 cup of water to create the right consistency in my machine.
It turned out perfect, and it is just like the bread I had in Winnipeg.
I used bulger wheat instead of cracked rye, same method, and half wheat flour and half white flour and it was fantastic! I also tried it with 1 1/2 T milled flax seed and 1 1/2 T Butter instead of 3 T butter and added a 1/4 c whole flax seeds and that was great too. Thanks for the recipe!
I couldn’t wait to buy a breadmaker once I saw this recipe, but I’m disappointed in the results. My loaves are consistently about half of Clemep’s photos, and extremely dense. Flavour is perfect! I’ve since tried using a yeast designed for breadmakers, and got loaves about half again as big as the first batch. Can’t beat the taste, though. I let the loaves rise for 40 minutes in a warm place, but it didn’t help much. Not a baker, but need Wpg rye, Kate
Sounds good!!! I have been searching for cracked rye and gluten to try this recipe. I’ve lived in Oregon for 30 plus years but still miss winnipeg or city bread rye bread. Also hot dogs from the greeks, next door to the marion hotel
We fell in love with Winnipeg rye bread while attending the folk festival. This recipe captures the flavor and texture we were after. Consistently good results. A great all purpose bread. We have increased the amount of cracked rye, and note that we gnerally need to add more flour as the bread is kneading.
This is an excellent recipe with good results every time I have made it. If you prefer your bread in traditional loaf pans, it will make 3 loaves. I increased the cracked rye to 1/2 cup the last time I made it and reduced the milk by 1/4 of a cup just to give a more full bodied flavour.
Excellent! Even without the Gluten!