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Rye Bread

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: Level: Medium
Prep: Cook: 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

Serving Size: 1 slice, Calories: 50, Total Carbohydrate: 10g, Dietary Fiber: 2g, Protein: 2g


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.