1/4 cup warm water1 T yeast
2 cups plain yogurt (I used homemade.)
1/3 cup honey
2 1/2 cups rye flour
2 1/2 t caraway seeds
2 t salt
2 T canola oil
3 cups unbleached flour
beaten egg white for wash
sesame seeds (optional)
Dissolve yeast in 1/4 cup warm water.
Warm yogurt in pot or microwave, just until chill is gone.
Add yogurt, honey, salt, oil, to yeast and blend.
Mix in rye flour and mix well.
Add unbleached flour half cup at a time, mixing well.
Dough will remain somewhat sticky, but should form a nice lump.
Mix or need in the caraway seeds.
Allow to sit for 30 minutes and knead, or mix.
Place in oiled bowl and allow to rise until doubled. Punch down and place on wax paper.
Using flour, divide into two equal loaves and knead. (Football shape used here.)
Shape into loaves and place on baking pan.
Score the loaves, if you like with knife or cooking scissors.
Allow to rise, brush with wash and sprinkle with sesame seeds, optional.
When doubled, bake in 375 oven for 45 minutes until loaves sound hollow when tapped.
*Tip: this test for doneness is really of great value, once you master the sound. If the loaves are not done, when you thump it with your finger it will make a dead, flat, thud sound as there will be much moisture still remaining in the center. But when done, you will notice the loaf feels lighter than when you placed it in the oven and thumping it will produce a hollow sound, different from the flat, thud. Good luck! Rye lovers-- a yummy loaf!
A GREAT SANDWICH BREAD TOO!
DH puts mayo, mustard, oil, vinegar, and the works on this and it holds up great!
3 comments:
Donna, do you think this would work for barley flour. I have some of this for some unknown reason and have no idea what to do with it. Any ideas for barley flour? I have some homemade yoghurt that I have to do something with and I had this recipe saved. I like the sounds of yoghurt in bread. Also I just got a breadmaker after giving mine away to one of my clients that needed it more than I. I didn't use it then but now with two kids I could use some of the help.
I sent you an email with a pic of some barley-wheat bread that I've made before along with this:
Yes, I think it would work just fine. You could sub the barley flour for the rye and still use the 3 cups of unbleached. If you will notice above, my bread kept that 'light' look. So if you want a darker looking bread, butter it the last few minutes or use an egg wash on it! :-)
Hope you post your results on your blog! I would love to see how it turns out!
Donna, thanks for the reply. I didn't get an e-mail so if you sent them and I did not respond please accept my apologies. I went and checked my spam folder just in case but I don't see anything. here is my e-mail just in case there is a wrong letter or something. minimalistmommy@gmail.com
thanks for the advice. I will be trying this soon. we are heading to the US this weekend for a little retail therapy LOL. talk soon.
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