Yogurt Rye Bread

First, dissolve the yeast in the water in a glass measuring cup. Once it’s all dissolved, pour it into a mixing bowl (I use my Kitchen Aid mixer with the dough hook, but you could do it all by hand, of course). Add the honey, butter, and yogurt and mix till combined. Add the flours and salt and mix till combined, then knead until it forms into a nice ball. You may need to add more flour if the dough is still really sticky. I usually knead it (or let the machine knead it) for about 4 to 5 minutes.

Remove dough from mixing bowl and place into a greased or floured bowl. Cover with a damp cloth or greased plastic wrap. Let the dough rise for an hour or more or until doubled in bulk. Punch down and let rise again for another 15 minutes or so. You can repeat the punching down and letting rise for 15 minutes a few times if you want. (The more you do this, the lighter the bread will be.) Knead and shape the dough into a loaf shape and place in a well-greased loaf pan.

Let rise until doubled, or until it reaches desired height, usually about another hour. Bake at 350 degrees for 25 minutes or until medium dark brown.

Let cool for 10 minutes then remove from the bread pan and cool on a cooling rack.

* Note: You could substitute some of the all-purpose flour with whole wheat or more rye flour, but the bread will become significantly heavier.