Rye Yogurt Bread

Hands on Time: 25 minutes
Baking Time: 30 minutes
Total Time: 3 1/2 hours including rising time
Yield: 2 loaves

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Rating: 5.0/5 (1 vote cast)

A delicate, finely flavored bread.

Ingredients

  • 1 cup milk
  • 1 cup yogurt
  • 1/2 cup sorghum or molasses
  • 1/2 cup (1 stick) butter or margarine or 1/2 cup vegetable oil
  • 2 packages dry yeast
  • 1/2 cup warm water
  • 2 teaspoons dried coriander
  • 2 teaspoons salt
  • 2 cups WEM Rye Flour
  • 2 cups WEM Whole Wheat Flour
  • 3 3 1/2 cups WEM All-Purpose (unbleached) Flour

Instructions

  1. In small saucepan or microwave bowl, heat milk yogurt sorghum, and butter or oil to warm.
  2. In large bowl, dissolve yeast in warm water.
  3. Add milk mixture to yeast bowl.
  4. Stir in coriander, salt, rye flour , and whole wheat flour beating vigorously by hand or with electric mixer for 3 minutes.
  5. Stir in enough unbleached flour to make a soft dough.
  6. Turn out on floured surface and knead 7-10 minutes. (Or use mixer with dough hook attachment.)
  7. Place in an oiled bowl, turning once to coat.
  8. Cover and let rise in warm place until doubled in size, about 1 1/2 hours.
  9. Punch down and let rest 10 minutes.
  10. Divide dough in half and shape into 2 braided loaves by making 6, 18 inch ropes-3 for each loaf. Pinch ends together and begin the braid with center rope. For rustic loaves shape into 2 round or oval loaves or shape into regular loaves and use loaf pans.
  11. Place on baking sheets or loaf pans coated with cooking spray.
  12. Cover and let rise until doubled, about 1 hour.
  13. Preheat oven to 375 degrees.
  14. Bake 30 minutes.
  15. Remove from pans and cool on racks.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact