A delightful twist on the classic Winnipeg Rye Bread, with improved flavor and texture.
Soak the cracked rye in warm water until most of the water is absorbed.
Soaking the rye softens it, ensuring it blends well into the dough.
Add all ingredients into the bread machine, starting with liquids, then dry ingredients, and finally the soaked rye.
Layering the ingredients in this order helps the yeast activate properly.
Set the bread machine to the dough cycle and start it.
Ensure the dough cycle completes fully for the best texture.
Remove the dough, punch it down, and let it rest for 10 minutes.
Resting the dough allows the gluten to relax, making it easier to shape.
Divide the dough into two equal parts, shape into loaves, and place on a baking sheet.
Shaping the dough evenly ensures uniform baking.
Let the loaves rise in a warm place until doubled in size.
Cover the loaves with a damp cloth to prevent drying out.
Preheat the oven to 350°F and brush the loaves with milk.
Brushing with milk gives the bread a golden crust.
Bake the loaves for 35-40 minutes until golden brown and hollow-sounding when tapped.
Check the bread halfway through to ensure even baking.
Cool the loaves on a wire rack before slicing and serving.
Cooling the bread prevents it from becoming gummy when sliced.
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