Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light January 2004

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary test

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 flours into dry measuring cups, and level with a knife. Add 2 cups bread flour and rye flour 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.

Nutrition Facts

168 calories; calories from fat 20%; fat 3.8g; saturated fat 0.9g; mono fat 1g; poly fat 1.6g; protein 6.5g; carbohydrates 28.1g; fiber 2.4g; cholesterol 37mg; iron 1.7mg; sodium 394mg; calcium 59mg.
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