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.
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 hour 45 minutes
Level: Medium
Prep: 1 hour
Cook: 45 minutes
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
- 1 egg white
- 1 T water
Ingredients
Bread
Glaze
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.
