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Nutrition Facts
Serving Size 1 (83g) Recipe makes 12 servings
Calories 178
Calories from Fat 36		(20%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 36mg		12%
Sodium 389mg		16%
Potassium 165mg		4%
Total Carbohydrate 29.8g		9%
	Dietary Fiber 2.7g	10%
	Sugars 2.5g
Protein 6.0g		12%
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Hearty Sour Rye Bread

Recipe #310626 | 2½ hours | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Kitchen Witch Steph
Jun 25, 2008

Posting for ZWT4, Eastern Europe. I like the idea that this recipe does not require a sour dough starter. It is from Cooking Light. There intro: "These loaves of sour rye were everyday fare for Mennonites living on the Russian steppes. They were made with a natural sourdough starter and baked in ovens that were fueled by prairie grasses. In this recipe, yogurt replaces the sourdough starter."

SERVES 12 , 1 loaf (change servings and units)

Ingredients

2 tablespoons vegetable oil
3/4 cup chopped onion
1/4 teaspoon sugar
2 1/4 teaspoons dry yeast (1 pkg.)
2 tablespoons warm water (100 to 110 )
1 1/4 cups plain low-fat yogurt
1 tablespoon caraway seed
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1 large egg, lightly beaten
2 1/4 cups bread flour, divided
1 1/4 cups stone-ground rye flour (such as Bob's Red Mill)
cooking spray
1 tablespoon water
1 large egg yolk, lightly beaten
1/2 teaspoon kosher salt

Directions

1
Heat vegetable oil in a large skillet over medium heat.
2
Add onion; cover and cook 10 minutes or until golden brown, stirring frequently.
3
Remove from heat; cool completely.
4
Dissolve sugar and yeast in warm water in large bowl; let stand 5 minutes.
5
Stir in yogurt, caraway seeds, salt, and pepper.
6
Add egg; stir well with a whisk.
7
Lightly spoon 2 cups bread flour and rye flour into dry measuring cups, and level with a knife, add to yeast mixture, 1 cup at a time, stirring until a soft dough forms.
8
Stir in chopped onion.
9
Turn the dough out onto a lightly floured surface.
10
Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
11
Place dough in a large bowl coated with cooking spray, turning to coat top.
12
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
13
Punch dough down; cover and let rest 5 minutes.
14
With floured hands, knead dough 5 times.
15
Shape into a round 7-inch loaf.
16
Place loaf on a large baking sheet covered with parchment paper.
17
Cover and let rise 30 minutes or until doubled in size.
18
Make 3 diagonal cuts 1/4-inch deep across top of loaf using a sharp knife.
19
Preheat oven to 350°.
20
Combine 1 tablespoon water and egg yolk; gently brush over dough.
21
Sprinkle with 1/2 teaspoon kosher salt.
22
Bake at 350° for 35 minutes or until loaf sounds hollow when tapped.
23
Cool on a wire rack.