Mountain Rye Bread

Mountain Rye Bread

| June 30th, 2017

1 c. White MountainFoods Bulgarian Yogurt
c. warm water · 1 tsp. salt
2 pkgs. dry yeast · 1 c. rye flour
¼ c. favorite bran or whole grain breakfast cereal
1 c. favorite cereal (mix and match to taste; a cereal with nuts and dried
fruit is a great choice!)
1 c. whole wheat flour
1½ c. unbleached white flour
1 Tbsp. fennel seeds
4 Tbsp. butter, softened

4 Tbsp. melted butter or margarine

In a mixing bowl, stir the yeast and warm water to activate the yeast. Stir in the yogurt, cereal, salt, butter, rye flour, whole wheat flour, and 1 cup unbleached white flour. You can use your hands to blend the ingredients together or use a mixing bowl with the dough hook attachment. Turn out the mixture onto a lightly floured surface (using some of the remaining unbleached white flour) and knead for five minutes. Let rest five minutes. Knead the dough a second time, adding in the fennel seeds, using additional flour as needed to combat the stickiness. Place the dough in a bowl, cover with plastic wrap, and let rise until the dough doubles in size. Punch down the risen dough and cut in half. You can now make rolls, croissants, braids, or whatever you choose. Brush the tops of whatever you’re making with butter before baking! Instead of greasing your sheet pan, use parchment. Bake in a 350º F oven for 25 minutes, or until brown.

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