Rye Wheat Yogurt Braid
Makes 2 braids
2 cups rye flour
2 cups whole wheat flour
1 to 1- 1 / 2 cups all-purpose flour
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 tablespoon caraway seed
2 teaspoons salt
1 cup milk
1 (8-ounce) cup plain yogurt
1 / 2 cup water
1 / 2 cup butter or margarine
1 / 2 cup molasses
In a large bowl, combine rye flour, whole wheat flour, 1 cup all-purpose flour, undissolved yeast, caraway seed, and salt. Heat milk, yogurt, water, butter, and molasses until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 6 equal pieces; roll each piece to 18-inch rope. Braid 3 ropes together; repeat with remaining 3 ropes. Place braids on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 25 to 30 minutes or until done. Remove from sheets; cool on wire racks.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2.2 ounces (63 grams)
Calories 150; Total fat 4.5 g; Saturated fat 2.5 g;
Cholesterol 10 mg; Sodium 250 mg; Carbohydrates 25 g;
Dietary fiber 3 g (1.4 g/oz); Sugars 6 g; Protein 4 g