Yogurt Rye Bread Recipe

Step 1

IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal, bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose flour. Beat vigorously until well blended. Add enough all-purpose flour to make a manageable dough, then turn out onto a lightly floured surface. Knead for a few minutes, then let rest for 10 minutes. Resume kneading for a good 10 minutes, until the dough is elastic, sprinkling on a little more all-purpose flour as necessary to keep it from being too sticky. Knead in the fennel seeds.

Step 2

Place in a large greased bowl, cover with plastic wrap or a clean damp cloth, and let rise until double in bulk. Punch the dough down and divide into 3 equal parts. Roll each piece into a long round strand about 3/4-inch thick, making them all the same length. Pinch the strands together at one end, and braid. When you've finished braiding, pinch both ends together firmly and tuck them under a bit, to give the loaf a neat look. Transfer to a baking sheet that's been sprinkled with the cornmeal, cover loosely, and let rise again until double in bulk. Brush with the egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove from the sheet and cool on a rack. Makes 1 Loaf

Things You'll Need

  • 1 1/2c Warm water
  • 2pk Dry yeast
  • 1c Plain yogurt
  • 1/4c 9-grain cereal
  • 1c Bran flakes
  • 1 1/2ts Salt
  • 4tb Butter; softened
  • 1c Rye flour
  • 2 1/2c All-purpose flour (Or more)
  • 1tb Fennel seeds
  • 2tb Cornmeal
  • 1 Egg yolk; mixed with
  • 1tb Water

About this Author

iChef.com - Recipes, food and cooking information.