Makes 1 loaf
1/2 cup Warm Water
2 packages dry yeast
1 cup plain yogurt, warmed
1 cup Bluebird Whole Grain Rye Flour
2 1/2 cups to 3 cups all-purpose flour
1 Tbsp caraway seeds
1 1/4 tsp. sea salt
2 Tbsp Yellow Cornmeal
Glaze- egg white/water
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