January 2, 2014

Rye Bread with Yogurt and Caraway Seeds


Print Recipe
1 loaf


  • 1/2 cup warm water
  • 2 packages (tablespoons) dry yeast
  • 1 cup plain yogurt warmed
  • 1 cup Bluebird Rye Flour
  • 2 1/2-3 cups all purpose flour
  • 1 tablespoon caraway seeds
  • 1 1/4 teaspoon sea salt
  • 2 tablespoons cornmeal
  • egg and water beaten together for glaze


  • Warm Yogurt in a pot over medium flame, bring to a simmer, turn off flame, and let yogurt reach room temperature. 
  • Combine rye flour, all-purpose flour, caraway seeds, and salt. Set aside.
  • Dissolve yeast in warm water, let sit for one minute.
  • Add yogurt to the yeast mixture and blend.
  • Add flour mixture to the yeast mixture gradually, stirring, until the dough pulls away from the side of the bowl
  • Transfer dough to a lightly floured surface. Knead the dough for 5 minutes. Place dough in an oiled bowl. Let rise for one hour.
  • After one hour, turn the dough out onto a floured surface, again and knead again for a minute or two. 
  • Shape the dough into the desired shape and place it in a standard 9 x5  bread pan that has been sprinkled with 2 Tbsp of cornmeal.
  • Cover and let rise again, for one hour or more.
  • Preheat the oven to 350 degrees.
  • Cut 1 1/2″ slashes into the top of the bread loaf using a sharp knife.
  • Brush with an egg white/water glaze baked 45 minutes or until the bottom of the loaf sounds hollow when tapped.
  • Transfer to a rack and cool for 30 minutes before consuming.

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