Winnipeg-Style Light Rye Bread

Step 1Combine the cracked rye and 60 mL water in a covered bowl. Leave at room temperature for at least 6 hours or overnight, until the water is absorbed and the grains have softened.

Step 2Warm the 250 mL water to about 35–38°C. Stir in the yeast and a spoonful of the measured brown sugar. Leave for 5–10 minutes, until foamy. Warm the 175 mL milk gently; it should feel warm, not hot.

Step 3Whisk the egg, melted butter, warm milk and remaining brown sugar into the yeast mixture. Stir in the rye and all of its soaking water.

Step 4In a large bowl, whisk the salt, vital wheat gluten and 540 g bread flour. Add the wet mixture and stir until no dry pockets remain. Rest for 10 minutes, then knead for 6–8 minutes until elastic and tacky. Dust with only as much of the additional flour as needed to handle it.

Step 5Cover the bowl and let the dough rise in a warm, draft-free place for about 1 hour, until roughly doubled.

Step 6Turn the dough onto a lightly floured surface and divide it into 3 equal pieces. Shape each into a short oval loaf, pinching the seam closed. Set seam-side down on a parchment-lined baking sheet, cover, and rise for 40–50 minutes until puffy and nearly doubled.

Step 7Near the end of the second rise, heat the oven to 175°C. Brush the loaves lightly with 15 mL milk and make one shallow lengthwise slash in each, if desired.

Step 8Bake on the middle rack for about 35 minutes, until the crust is golden and the loaves sound hollow when tapped underneath. A thermometer in the centre should read about 90°C. If browning too quickly, cover loosely with foil for the final minutes.

Step 9Move the loaves to a wire rack and cool for at least 1 hour before slicing. The crumb is softest once fully cooled.