Ingredients
- 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
Methods
- 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.
