Whole Grain Bran Yogurt Rye Bread
Whole Grain Bran Yogurt Rye Bread recipe
Yield
12 servingsPrep
30 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
warm |
|
| 2 | packages |
yeast, active dry
|
|
| 1 | cup |
yogurt, plain
|
|
| ¼ | cup |
9 grain cereal
|
* |
| 1 | cup |
bran flakes cereal
|
|
| 1 ½ | teaspoons |
salt
|
|
| 4 | tablespoons |
butter
softened |
|
| 1 | cup |
rye flour
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
fennel seeds
|
|
| 2 | tablespoons |
cornmeal
|
|
| Glaze | |||
| 1 | large |
egg yolks
mixed with, 1 tb water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
warm |
|
| 2 | packages |
yeast, active dry
|
|
| 237 | ml |
yogurt, plain
|
|
| 59 | ml |
9 grain cereal
|
* |
| 237 | ml |
bran flakes cereal
|
|
| 7.5 | ml |
salt
|
|
| 6E+1 | ml |
butter
softened |
|
| 237 | ml |
rye flour
|
|
| 591 | ml |
all-purpose flour
|
|
| 15 | ml |
fennel seeds
|
|
| 3E+1 | ml |
cornmeal
|
|
| Glaze | |||
| 1 | each |
egg yolks
mixed with, 1 tb 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 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.
