Yogurt Rye Bread Recipe

Name: Yogurt Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water warm; 2 packages yeast, active dry; 1 cup yogurt, plain; 1/4 cup 9 grain cereal; 1 cup bran flakes cereal; 1 1/2 teaspoons salt; 4 tablespoons butter softened; 1 cup rye flour; 2 1/2 cups flour, all-purpose; 1 tablespoon fennel seeds; 2 tablespoons cornmeal; 1 each egg yolks mixed with, 1 tb water

Servings: persons

1 1/2 cups water warm
2 packages yeast, active dry
1 cup yogurt, plain
1/4 cup 9 grain cereal
1 cup bran flakes cereal
1 1/2 teaspoons salt
4 tablespoons butter softened
1 cup rye flour
2 1/2 cups flour, all-purpose
1 tablespoon fennel seeds
2 tablespoons cornmeal
1 each egg yolks mixed with, 1 tb water

1
IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let stand for a minute or so to dissolve.
2
Stir in the yogurt, 9-grain cereal, bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose flour.
3
Beat vigorously until well blended.
4
Add enough all-purpose flour to make a manageable dough, then turn out onto a lightly floured surface.
5
Knead for a few minutes, then let rest for 10 minutes.
6
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.
7
Knead in the fennel seeds.
8
Place in a large greased bowl, cover with plastic wrap or a clean damp cloth, and let rise until double in bulk.
9
Punch the dough down and divide into 3 equal parts.
10
Roll each piece into a long round strand about 3/4 inch thick, making them all the same length.
11
Pinch the strands together at one end, and braid.
12
When you've finished braiding, pinch both ends together firmly and tuck them under a bit, to give the loaf a neat look.
13
Transfer to a baking sheet that's been sprinkled with the cornmeal, cover loosely, and let rise again until double in bulk.
14
Brush with the egg-yolk mixture, and bake in a preheated 350F (180C) oven for 45 minutes.
15
Remove from the sheet and cool on a rack.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups water warm, 2 packages yeast, active dry, 1 cup yogurt, plain, 1/4 cup 9 grain cereal, and more.

Yes, Yogurt Rye Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yogurt Rye Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions