The best delicious Yogurt Rye Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Yogurt Rye Bread recipe today!
Hello my friends, this Yogurt Rye Bread recipe will not disappoint, I promise! Made with simple ingredients, our Yogurt Rye Bread is amazingly delicious, and addictive, everyone will be asking for more Yogurt Rye Bread.
What Makes This Yogurt Rye Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Yogurt Rye Bread.
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1 1/2 c Warm water
2 pk Dry yeast
1 c Plain yogurt
1/4 c 9-grain cereal
1 c Bran flakes
1 1/2 ts Salt
4 tb Butter; softened
1 c Rye flour
2 1/2 c All-purpose flour (Or more)
1 tb Fennel seeds
2 tb Cornmeal
-GLAZE-
1 Egg yolk; mixed with
1 tb Water
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
Yields
1 Servings
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