Rye Bread

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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.

50
Calories
2g
Protein
24
Servings

Ingredients

Bread

1/2 c warm water
2 pk 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
Nutrition Information: 
Serving Size: 
1 slice
Calories: 
50
Total Carbohydrate: 
10g
Dietary Fiber: 
2g
Protein: 
2g

Preparation:

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.

Ingredients

Bread

1/2 c warm water
2 pk 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
Nutrition Information: 
Serving Size: 
1 slice
Calories: 
50
Total Carbohydrate: 
10g
Dietary Fiber: 
2g
Protein: 
2g

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