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.
- Portion size 20 servings
- Credits : Canadian Living Magazine: October 2011
- 2 1/2 teaspoons active dry yeast
- 1/4 teaspoon granulated sugar
- 1 cup non-fat yogurt
- 1/4 cup malt syrup
- 1 1/2 teaspoon salt
- 2 1/3 cups whole rye flour (dark)
- 2 cups white bread flour (approx)
- 1 1/2 teaspoon butter melted
- 2 teaspoons caraway seeds
MethodIn 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.
Nutritional facts Per each of 20 slices: about
- Sodium 184 mg
- Protein 5 g
- Calories 115.0
- Total fat 1 g
- Potassium 170 mg
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 23 g
- Iron 12.0
- Folate 15.0
- Calcium 3.0