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| RECIPE FOR YOGURT RYE BREAD |
Title: Yogurt Rye Bread
Serves: 1
Ingredients:
| 1.50 | c | Warm water | | 2.00 | pk | Dry yeast | | 1.00 | c | Plain yogurt | | 0.25 | c | 9-grain cereal | | 1.00 | c | Bran flakes | | 1.50 | ts | Salt | | 4.00 | tb | Butter; softened | | 1.00 | c | Rye flour | | 2.50 | c | All-purpose flour (Or more) | | 1.00 | tb | Fennel seeds | | 2.00 | tb | Cornmeal | | --------- | GLAZE --------- | | 1.00 | | Egg yolk; mixed with | | 1.00 | tb | Water | | --------- | GLAZE --------- |
Instructions:
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.
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
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