Whole Wheat Yogurt Rye Bread
Whole Wheat Yogurt Rye Bread recipe
Yield
12 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
water
85-105 degrees F |
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | teaspoon |
salt
|
|
| ⅔ | cup |
yogurt
milk, skim |
|
| 2 | cups |
whole-wheat flour
|
|
| ¼ | cup |
gluten flour
|
* |
| ⅓ | cup |
rye flour
dark |
|
| 2 | teaspoons |
yeast, active dry
rapid-rise |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
water
85-105 degrees F |
|
| 3E+1 | ml |
brown sugar
|
|
| 5 | ml |
salt
|
|
| 158 | ml |
yogurt
milk, skim |
|
| 473 | ml |
whole-wheat flour
|
|
| 59 | ml |
gluten flour
|
* |
| 79 | ml |
rye flour
dark |
|
| 1E+1 | ml |
yeast, active dry
rapid-rise |
|
Directions
Run on whole wheat cycle.
