Title: Yogurt Rye Bread
Categories: Bread
Yield: 1 Servings
| 1 1/2 | c | Warm water |
| 2 | pk | Dry yeast |
| 1 | c | Plain yogurt |
| 1/4 | c | 9-grain cereal |
| 1 | c | Bran flakes |
| 1 1/2 | ts | Salt |
| 4 | tb | Butter; softened |
| 1 | c | Rye flour |
| 2 1/2 | c | All-purpose flour (Or more) |
| 1 | tb | Fennel seeds |
| 2 | tb | Cornmeal |
| GLAZE |
| 1 | | Egg yolk; mixed with |
| 1 | tb | Water |
In a large mixing bowl, stir the warm water and yeast together, and let
stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal,
bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose
flour. Beat vigorously until well blended. Add enough all-purpose flour to
make a manageable dough, then turn out onto a lightly floured surface.
Knead for a few minutes, then let rest for 10 minutes. Resume kneading for
a good 10 minutes, until the dough is elastic, sprinkling on a little more
all-purpose flour as necessary to keep it from being too sticky. Knead in
the fennel seeds. Place in a large greased bowl, cover with plastic wrap or
a clean damp cloth, and let rise until double in bulk. Punch the dough down
and divide into 3 equal parts. Roll each piece into a long round strand
about 3/4-inch thick, making them all the same length. Pinch the strands
together at one end, and braid. When you've finished braiding, pinch both
ends together firmly and tuck them under a bit, to give the loaf a neat
look. Transfer to a baking sheet that's been sprinkled with the cornmeal,
cover loosely, and let rise again until double in bulk. Brush with the
egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove
from the sheet and cool on a rack.
Makes 1 Loaf MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK