Rye Yogurt Bread
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Granulated sugar||1 Teaspoon|
|Warm water||1⁄2 Cup (8 tbs) (110 To 115)|
|Plain yogurt||16 Ounce (2 Containers, 8 Ounce Each, Room Temperature)|
|Peanut oil||2 Tablespoon|
|Wheat flour||1⁄2 Cup (8 tbs)|
|Rye flour||2 Cup (32 tbs)|
|Flour||4 Cup (64 tbs)|
|Softened butter||1 Tablespoon|
Dissolve yeast and sugar in water.
Let stand 5 minutes.
Combine yogurt and peanut oil in large bowl.
Add yeast mixture and salt.
Stir in wheat and rye flours until well-blended.
Add flour, 1 cup at a time, to make a soft doubh.
Knead dough on lightly floured surface 10 rninutes or until firm and elastic.
Shape dough into ball and place in well buttered bowl, turning to coat with butter.
Cover with towel and place in warm, draft-free place until double in bulk, about 45 minutes.
Punch down and allow to rise again until double in bulk, about 30 minutes.
After second rising, punch down, turn out on lightly floured board and divide into two equal parts.
Shape into 2 loaves, either free-form or to fit into well buttered 8 x 4 x 2-inch loaf pans.
Place free-form loaves on buttered baking sheet sprinkled with cornmeal and let rise until almost doubled in size, or let loaves rise, covered, in pans.
Brush loaves with cold water.
Preheat oven to 400°.
Bake 15 minutes; reduce heat to 375° and bake 45 minutes or until loaves sound hollow when tapped.
Cool thoroughly on wire racks.