Hearty Sour Rye Bread

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READY IN: 2hrs 25mins
Recipe by Kitchen Witch Steph

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."

Ingredients Nutrition


  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.

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