Rye Wheat Yogurt Braid Recipe # 507

Yield: 2 braids

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.
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 Spice Islands® Caraway Seed
2 teaspoons salt
1 cup milk
1 cup (8 ounces) plain yogurt
1/2 cup water
1/2 cup butter OR margarine
1/2 cup molasses

Combine rye flour, whole wheat flour, 1 cup all-purpose flour, undissolved yeast, caraway seed and salt in a large bowl. 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.

Nutritional Information:  
Per Serving:
Serving size: 1 slice; (about 1/23 of recipe) 
Serving weight: 2 ounces (56 grams)
Calories 150; Total fat 4.5 g; Saturated fat 2.5 g;
Cholesterol 10 mg; Sodium 220 mg; Carbohydrates 24 g;
Dietary fiber 3 g (1.4 g/oz); Sugars 5 g; Protein 4 g





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