---------- Recipe via Meal-Master (tm) v8.02
 
      Title: YOGURT RYE BREAD
 Categories: Breads
      Yield: 1 servings
 
  1 1/2 c  Warm water
      2 pk Dry yeast
      1 c  Plain yogurt
    1/4 c  9-grain cereal
      1 c  Bran flakes
  1 1/2 ts Salt
      4 tb Butter; softened
      1 c  Rye flour
  2 1/2 c  All-purpose flour (Or more)
      1 tb Fennel seeds
      2 tb Cornmeal

-----------------------------------GLAZE-----------------------------------
      1    Egg yolk; mixed with
      1 tb Water
 
  IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let
  stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal,
  bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose
  flour. Beat vigorously until well blended. Add enough all-purpose flour to
  make a manageable dough, then turn out onto a lightly floured surface.
  Knead for a few minutes, then let rest for 10 minutes. Resume kneading for
  a good 10 minutes, until the dough is elastic, sprinkling on a little more
  all-purpose flour as necessary to keep it from being too sticky. Knead in
  the fennel seeds. Place in a large greased bowl, cover with plastic wrap or
  a clean damp cloth, and let rise until double in bulk. Punch the dough down
  and divide into 3 equal parts. Roll each piece into a long round strand
  about 3/4-inch thick, making them all the same length. Pinch the strands
  together at one end, and braid. When you've finished braiding, pinch both
  ends together firmly and tuck them under a bit, to give the loaf a neat
  look. Transfer to a baking sheet that's been sprinkled with the cornmeal,
  cover loosely, and let rise again until double in bulk. Brush with the
  egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove
  from the sheet and cool on a rack. Makes 1 Loaf
 
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