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
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
- 1 egg white
- 1 T water
Combine warm water and dry yeast, allow to sit for 15 minutes so that yeast may 'bloom'.
Add yogurt, wheat germ, rye flour, all-purpose flour and salt into the yeast mixture.
Using a mixer (equipped with a dough hook) mix all ingredients until dough begins to pull away from the sides of the bowl.
Turn dough out onto a floured surface and knead for 10 minutes.
Allow dough to rest for 10 minutes, then knead again, this time kneading in the fennel seeds.
Place dough in a well-oiled bowl, and allow to double in size.
Cut dough into halves, form into loaves and cut an 'x' in the top of loaves.
Bake on baking sheets that have been dusted with cornmeal at 350°for 45 minutes.
Half way through the baking process, apply glaze to the surface of the loaves.
Once loaves are golden-brown, remove from the oven and cool.