Whole Grain Bran Yogurt Rye Bread
Submitted by bearjerky
Braided whole grain rye bread with yogurt, 9-grain cereal, bran flakes, and fennel seeds. Tangy, chewy, fiber-rich loaf with a glossy egg-washed crust.
YIELD
12 servingsPREP
30 minCOOK
45 minREADY
1 hrsA serious rye bread with the kind of dense, chewy crumb you only get from rye flour combined with cereal grains and bran. Plain yogurt replaces some of the liquid here, adding a quiet tang and a touch of acidity that helps the rye flour hydrate evenly (rye is notorious for being thirsty and uneven). The 9-grain cereal and bran flakes lend texture and earthy flavor that all-purpose flour alone could never deliver.
Fennel seeds are a classic Northern European pairing with rye. Knead them in after the first rest so they distribute evenly without turning the dough green from cracked seed oils. The braided shape isn’t just decoration; the three strands give you more surface area for the crackly egg-washed crust everyone fights over.
Knead patiently. This is a heavier dough than wheat-only bread, and it takes a full 10 minutes to develop the elasticity that holds the braid shape during the second rise. Don’t shortcut the rests either; they let the rye properly hydrate.
Pro Tips
- Warm the yogurt to room temperature first; cold yogurt slows yeast activity dramatically.
- The dough should be tacky but not sticky; resist adding too much extra flour or the loaf turns dense.
- Brush the egg wash twice (once before the second rise, once just before baking) for an extra-glossy crust.
- The loaf is done when it sounds hollow when tapped on the bottom, around 45 minutes.
Variations
- Swap fennel for caraway seeds, the more traditional pairing with rye.
- Add 2 tablespoons molasses to the wet ingredients for a darker, sweeter loaf.
- Sprinkle the egg-washed loaf with poppy or sesame seeds before baking.
Ingredients
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 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 350℉ (180℃) oven for 45 minutes. Remove from the sheet and cool on a rack.
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