Rye Bread

By Stonyfield

This easy recipe gives you a great homemade bread for morning toast, back-to-school sandwiches or a side to soup on a cool Autumn evening.

Ready In: 1 hr 45 mins

Level: Medium

Prep: 1 hr

Cook: 45 mins

Yields: 24 Servings



  • 1/2 c warm water
  • 2 package dry yeast
  • 1 c Stonyfield Organic Low Fat Plain Yogurt (warmed to room temperature)
  • 3 T wheat germ
  • 1 t fennel seeds
  • 1 c rye flour
  • 2 1/2 c all-purpose flour
  • 1 t salt
  • 2 T corn meal

  • Glaze

  • 1 egg white
  • 1 T water
  • directions

    Step 1

    Combine warm water and dry yeast, allow to sit for 15 minutes so that yeast may 'bloom'.

    Step 2

    Add yogurt, wheat germ, rye flour, all-purpose flour and salt into the yeast mixture.

    Step 3

    Using a mixer (equipped with a dough hook) mix all ingredients until dough begins to pull away from the sides of the bowl.

    Step 4

    Turn dough out onto a floured surface and knead for 10 minutes.

    Step 5

    Allow dough to rest for 10 minutes, then knead again, this time kneading in the fennel seeds.

    Step 6

    Place dough in a well-oiled bowl, and allow to double in size.

    Step 7

    Cut dough into halves, form into loaves and cut an 'x' in the top of loaves.

    Step 8

    Bake on baking sheets that have been dusted with cornmeal at 350°for 45 minutes.

    Step 9

    Half way through the baking process, apply glaze to the surface of the loaves.

    Step 10

    Once loaves are golden-brown, remove from the oven and cool.

    make it with yogurt instead!