Yogurt Rye Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Warm water,
2 package: Dry yeast,
1 cup: Plain yogurt,
1/4 cup: 9-grain cereal,
1 cup: Bran flakes,
1 1/2 tsp: Salt,
4 tbsp: Butter, softened
1 cup: Rye flour,
2 1/2 cup: All-purpose flour, Or more
1 tbsp: Fennel seeds,
2 tbsp: Cornmeal,
GLAZE
1: Egg yolk, mixed with
1 tbsp: Water,
Directions:
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 youve 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 thats 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
Source from luhu.jp
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 youve 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 thats 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
Source from luhu.jp
Tags
: breads