Malt and Yogurt Rye Bread

By Andrew Chase

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Malt and Yogurt Rye BreadThis bread is a quick yeast-risen loaf, requiring no starter and minimal rising times. The tart yogurt and rich malt syrup balance its sweetness, and the texture is soft yet fairly dense. Barley malt syrup is the tastiest malt to use in bread-baking; wheat malt syrup is milder and sweeter. Look for malt syrup at health food, bulk food and large grocery stores.4 user reviews.

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This recipe makes 20 slices servings

Nutritional Info
Per each of 20 slices: about	-
cal	115115 cal
pro	5 g5g pro
total fat	1 g1g total fat
sat. fat	00 sat. fat
carb	23 g23g carb
fibre	3 g3g fibre
chol	1 mg1mg chol
sodium	184 mg184mg sodium
potassium	170 mg170mg potassium
% RDI:	-
calcium	33 calcium
iron	1212 iron
folate	1515 folate

This bread is a quick yeast-risen loaf, requiring no starter and minimal rising times. The tart yogurt and rich malt syrup balance its sweetness, and the texture is soft yet fairly dense. Barley malt syrup is the tastiest malt to use in bread-baking; wheat malt syrup is milder and sweeter. Look for malt syrup at health food, bulk food and large grocery stores.

Ingredients

2-1/2 tsp active dry yeast 2-1/2 2-1/2tsp tspactive dry yeast
1/4 tsp granulated sugar 1/4 1/4tsp tspgranulated sugar
1 cup non-fat yogurt 1 1cup cupnon-fat yogurt
1/4 cup malt syrup 1/4 1/4cup cupmalt syrup
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
2-1/3 cups whole rye flour , (dark)2-1/3 2-1/3cups cupswhole rye flour, (dark)
2 cups white bread flour , (approx)2 2cups cupswhite bread flour, (approx)
1-1/2 tsp butter , melted1-1/2 1-1/2tsp tspbutter, melted
2 tsp caraway seeds 2 2tsp tspcaraway seeds

Preparation

In large bowl, sprinkle yeast over 3/4 cup warm water and sugar; let stand until foamy, 5 to 10 minutes.

Stir in yogurt, malt syrup and salt until combined. Stir in rye flour and bread flour to make shaggy dough.

Turn out onto lightly floured surface; knead, adding up to 1/2 cup more bread flour as necessary, to make soft, smooth dough. Place in greased bowl, turning to grease all over; cover and let rise in warm draft-free place until doubled in bulk, 1-1/2 hours.

Lightly push down dough to deflate. On lightly floured surface, knead lightly; shape into smooth ball by pulling down edge and pinching together underneath. Cover with tea towel; let rest for 10 minutes. Flatten into 1-inch (2.5 cm) thick oval, long side facing you. Fold top and bottom thirds over centre to form torpedo-shaped loaf; pinch seam to seal.

Place, seam side down, on rye-floured or parchment paper–lined peel or baking sheet. Cover with tea towel; let rise in warm place until doubled in bulk, 3/4 to 1-1/4 hours.

Brush top with butter; sprinkle with caraway seeds. With razor blade or serrated knife, cut three or four 1/2-inch (1 cm) deep slits on loaf.

Bake on preheated baking stone or on baking sheet in 400°F (200°C) convection oven or 425°F (220°C) conventional oven for 20 minutes, sprinkling bottom of oven with a few handfuls of water when putting loaf in oven and again after 3 minutes of baking.

Reduce heat to 375°F (190°C) convection or conventional oven; bake until crust is hard and bread sounds hollow when tapped on bottom, about 20 minutes for convection or 25 minutes for conventional oven. Let cool on rack.

Source : Canadian Living Magazine: October 2011