Winnipeg Rye Bread
Famous Winnipeg style rye bread which uses cracked rye and white flour instead of rye flour. This makes a light colored, richly flavored bread. Adapted for the bread machine.
The cracked rye berries should be soaked in 1/4 cup of water for at least 30 minutes, or until most of the water has been absorbed.
According to the manufacturer’s recommendations, add the ingredients to the bread maker.
Combine the bread flour and the soaked rye.
Select the DOUGH cycle on the breadmaker and click START.
Remove the dough punch down when the machine says the cycle is complete and let it rest for 10 minutes.
The dough should be divided in half.
Press out any air bubbles and shape the dough into round or long loaves.
Place them on a baking sheet and let the loaves rise in a warm location for about 35 minutes or until they have doubled in size.