Quick Rye Yoghurt Fruit Bread Recipes

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QUICK RYE-YOGHURT-FRUIT BREAD



Quick Rye-Yoghurt-Fruit Bread image

Found this on the back-side of a packet of rye flour. Tried it and liked it. It is very nice with a cup of tea, plain or with a little butter.

Provided by Chef Dudo

Categories     Quick Breads

Time 1h5m

Yield 1 bread

Number Of Ingredients 9

1 2/3 cups yoghurt
2 teaspoons baking soda
1 1/4 cups rye flour
1 1/2 cups all-purpose flour
1 1/4 cups instant oats
1 teaspoon salt
1/4 cup light brown sugar
1/4 cup water, luke-warm
1 cup dried fruit, chopped

Steps:

  • Preheat oven to 400°F.
  • Grease and flour a 9x5x2 inch loaf pan.
  • Chop dried fruit and mix with luke-warm water, set aside.
  • Sift and mix rye flour, all purpose flour, salt, baking soda and sugar.
  • Add oats and mix.
  • Add yoghurt and fruit (with the water).
  • Mix all together
  • Put the dough in the prepared pan and bake at 400F for 25 minutes.
  • Lower the temperature to 300F and bake another 25 minutes.

Nutrition Facts : Calories 2498.9, Fat 24.8, SaturatedFat 10.3, Cholesterol 53.1, Sodium 5103.2, Carbohydrate 519.3, Fiber 50.3, Sugar 75.2, Protein 67

FRUIT-AND-NUT RYE BREAD



Fruit-and-Nut Rye Bread image

This bread tastes even better the next day. Store in an airtight container at room temperature.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h15m

Yield One 9-by-5-inch loaf

Number Of Ingredients 10

1 1/4 cups raw unsalted nuts (such as walnuts, pecans and/or almonds)
1 cup boiling water, cooled slightly
1 1/4 cups dried fruit (such as cranberries, cherries, raisins and/or chopped figs)
2 cups bread flour
1 cup rye flour
1 teaspoon instant yeast
2 tablespoons molasses
2 tablespoons vegetable oil, plus more as needed
1 1/2 teaspoons kosher salt
Rolled oats, for topping

Steps:

  • Preheat the oven to 350˚ F. Spread the nuts on a baking sheet and bake until lightly toasted, about 10 minutes. Let cool, then roughly chop.
  • Pour the hot water over the dried fruit in a bowl; let soak until softened, about 15 minutes. Drain the fruit, reserving the soaking liquid. Add more water to the liquid to equal 1 cup. Let the liquid cool to room temperature.
  • Stir the bread flour, rye flour and yeast in the bowl of a stand mixer with a wooden spoon. Make a well in the center and add the 1 cup soaking liquid, molasses and vegetable oil. Stir with the spoon until the mixture forms a stiff shaggy ball (there might be some patches of dry flour). Cover the dough with a lightly damp kitchen towel and let sit until the liquid is absorbed, about 20 minutes.
  • Sprinkle the salt evenly on the dough. Knead with the dough hook on medium speed until the dough pulls away from the bowl and is very smooth and elastic, about 7 minutes. With lightly oiled hands, mix the nuts and dried fruit into the dough. Press down on the dough to remove any air pockets. Lightly oil the top. Cover with a lightly damp kitchen towel and let rise at room temperature until doubled in size, about 2 hours.
  • Lightly oil a 9-by-5-inch loaf pan. With oiled hands, gently deflate the dough in the bowl and transfer to the pan, pressing down until smooth and even. Push down and submerge any visible fruit or nuts on the top of the dough to keep them from burning during baking. Cover with a lightly oiled piece of plastic wrap and set aside until the dough rises 1 to 1 1/2 inches above the top of the pan, about 1 1/2 hours.
  • Position a rack in the middle of the oven; preheat to 375˚ F. Brush the top of the loaf with water. Sprinkle some oats on top. Bake until the crust is dark brown and a thermometer inserted into the middle of the bread registers 200˚ F, 35 to 40 minutes (tent the bread with foil if it starts getting too dark). Remove the loaf from the pan and transfer to a rack to cool completely.

QUICK SWEDISH RYE BREAD



Quick Swedish Rye Bread image

This all-rye bread, called matbrod or "food bread" in Sweden, is incredibly simple to make. The cumin seeds impart a unique but delicious flavour. You could use caraway seeds instead. Recipe found in Canadian House and Home and is from Jeffrey Alford and Naomi Duguid's Home Baking: The Artful Mix of Flour and Tradition Around the World (2003 Random House Canada).

Provided by Dreamer in Ontario

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 32 serving(s)

Number Of Ingredients 8

5 cups light rye flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon salt
1 1/2 teaspoons whole cumin seeds or 1 1/2 teaspoons caraway seeds
2 cups plain yogurt (don't use reduced fat yogurt)
1/2 cup milk
1/4 cup liquid honey

Steps:

  • Preheat oven to 400°F and butter 2 8" x 4" loaf pans.
  • In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds.
  • In separate bowl, mix together yogurt, milk and honey; stir to blend well (if the honey is stiff, warm it a little to make it more liquid before mixing with the yogurt and milk).
  • Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened (mixture will be sticky but quite stiff).
  • Stir vigorously for several minutes.
  • Divide dough evenly among prepared pans, smoothing tops with wet spatula.
  • Place in centre of oven, lower heat to 385°F and bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until loaves have pulled away from sides of pans and a skewer inserted in centre comes out clean.
  • Turn loaves out of pans onto rack. (The loaves will be about 2" high.).
  • Allow bread to cool for at least two hours before slicing to give loaves time to firm up.

Nutrition Facts : Calories 76.1, Fat 0.9, SaturatedFat 0.4, Cholesterol 2.5, Sodium 317.5, Carbohydrate 15.1, Fiber 1.3, Sugar 3, Protein 2.2

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