This soft yet fairly dense bread is a relatively quick yeast loaf that doesn’t require a starter or a lot of rising time. The tart yogurt balances the sweetness of the rich malt syrup.
HANDS-ON TIME 35 minutes
TOTAL TIME 4 hours
MAKES 1 loaf, 16 to 20 slices
INGREDIENTS
¼ tsp granulated sugar
¾ cup warm water (100°F/38°C)
2½ tsp active dry yeast
1 cup fat-free plain yogurt
¼ cup malt syrup (see tip, below)
1½ tsp salt
2⅓ cups whole (dark) rye flour
2 cups white bread flour (approx)
1½ tsp butter, melted
2 tsp caraway seeds
DIRECTIONS
In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 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 ½ cup more bread flour as necessary to prevent sticking, until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease all over; cover and let rise in warm draft-free place until doubled in bulk, 1½ hours.
Punch down dough; on lightly floured surface, knead gently. Shape into smooth ball, pulling down edge and pinching together underneath. Cover with tea towel; let rest for 10 minutes.
Flatten dough into 1-inch (2.5 cm) thick oval, with 1 long side facing you.
Fold in top and bottom thirds to meet in centre and form torpedo shaped loaf; pinch seam to seal. Place, seam side down, on rye flour–dusted or parchment paper–lined rimmed baking sheet. Cover with tea towel; let rise in warm draft-free place until doubled in bulk, ¾ to 1¼ hours.
Brush top with butter; sprinkle with caraway seeds. Using razor blade or sharp serrated knife, cut three or four ½-inch (1 cm) deep slits in top of loaf. Bake in 425°F (220°C) 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); bake until crust is firm and loaf sounds hollow when tapped on bottom, about 25 minutes. Let cool on rack.
NUTRITIONAL INFORMATION, PER EACH OF 20 SLICES: about 115 cal, 5 g pro, 1 g total fat (trace sat. fat), 23 g carb, 3 g fibre, 1 mg chol, 184 mg sodium, 170 mg potassium. % RDI: 3% calcium, 12% iron, 15% folate
