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. Rye Bread Go to recipes By Stonyfield Vegetarian American Breads and Muffins 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 Print Recipe Ingredients Bread 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 1Combine warm water and dry yeast, allow to sit for 15 minutes so that yeast may 'bloom'.Step 2Add yogurt, wheat germ, rye flour, all-purpose flour and salt into the yeast mixture.Step 3Using a mixer (equipped with a dough hook) mix all ingredients until dough begins to pull away from the sides of the bowl.Step 4Turn dough out onto a floured surface and knead for 10 minutes.Step 5Allow dough to rest for 10 minutes, then knead again, this time kneading in the fennel seeds.Step 6Place dough in a well-oiled bowl, and allow to double in size.Step 7Cut dough into halves, form into loaves and cut an 'x' in the top of loaves.Step 8Bake on baking sheets that have been dusted with cornmeal at 350°for 45 minutes.Step 9Half way through the baking process, apply glaze to the surface of the loaves.Step 10Once loaves are golden-brown, remove from the oven and cool.
