Prep 25 mins
Cook 2 hrs
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."
- 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
- Heat vegetable oil in a large skillet over medium heat.
- Add onion; cover and cook 10 minutes or until golden brown, stirring frequently.
- Remove from heat; cool completely.
- Dissolve sugar and yeast in warm water in large bowl; let stand 5 minutes.
- Stir in yogurt, caraway seeds, salt, and pepper.
- Add egg; stir well with a whisk.
- 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.
- Stir in chopped onion.
- Turn the dough out onto a lightly floured surface.
- 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).
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- 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.)
- Punch dough down; cover and let rest 5 minutes.
- With floured hands, knead dough 5 times.
- Shape into a round 7-inch loaf.
- Place loaf on a large baking sheet covered with parchment paper.
- Cover and let rise 30 minutes or until doubled in size.
- Make 3 diagonal cuts 1/4-inch deep across top of loaf using a sharp knife.
- Preheat oven to 350°.
- Combine 1 tablespoon water and egg yolk; gently brush over dough.
- Sprinkle with 1/2 teaspoon kosher salt.
- Bake at 350° for 35 minutes or until loaf sounds hollow when tapped.
- Cool on a wire rack.