Yogurt rye bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Warm water |
| 2 | packs | Dry yeast |
| 1 | cup | Plain yogurt |
| ¼ | cup | 9-grain cereal |
| 1 | cup | Bran flakes |
| 1½ | teaspoon | Salt |
| 4 | tablespoons | Butter; softened |
| 1 | cup | Rye flour |
| 2½ | cup | All-purpose flour (Or more) |
| 1 | tablespoon | Fennel seeds |
| 2 | tablespoons | Cornmeal |
| 1 | Egg yolk; mixed with | |
| 1 | tablespoon | Water |
Directions
GLAZE
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 1½ 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. 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 ¾-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