2005, Kate Austin, Dragonflies and Dinosaurs, Harlequin, p 283:
And plenty of garlic sausage and cheese and thick black Winnipeg rye bread. [lexicographer's note: Winnipeg rye is never dark]
2007, Arlene Wright-Correll, The Bakers Dozen, Munfordville, Ky., Publications Trade Resources Unlimited, p 14:
[recipe title] Winnipeg Rye Bread
2008, Robert T. Diamond, Kings of the Diamond, Winnipeg: Robert Diamond, p 116:
The tray held six heaping plates of pork ribs, several baskets of Winnipeg rye bread, and several side dishes of the restaurant's signature coleslaw.
2008, “Give us this day our daily Winnipeg rye bread”, in Winnipeg Free Press, October 8:
[title] Give us this day our daily Winnipeg rye bread. . .
Thanks also to Jean Sawchuk, who sent in an old recipe for Winnipeg rye bread that she used to make. It is a light rye bread that she says is excellent.
