Yogurt rye from The Rye Baker

I was jonesing for some rye bread and wanted it sooner rather than later, which ruled out taking time to refresh my starter and build a levain.  In leafing through The Rye Baker, I came across a Yogurt Rye bread that was leavened with yeast and thought "That looks interesting."  It's also a bread that I haven't made previously.  So I made it.

The basic template is a 50/50 mix of rye and whole wheat flours.  The book calls for the rye fraction to be half light rye and half dark rye.  I used freshly milled whole rye flour, reasoning that it would be a fairly effective substitute.  The bread also features sunflower seeds, which are almost always a good thing in a whole-grain bread.

Since it's a straight dough process, the steps were pretty simple.  Get everything mixed together and kneaded (I used my KitchenAid mixer), bulk ferment, shape, final ferment, and bake. 

The crumb, while firm, is moist and reasonably tender.  It's also not nearly as tight as one might expect with the flours involved.  The wheat and rye flavors harmonize wonderfully.  I've had it toasted, in sandwiches, and as an accompaniment for soup; it performs admirably in all roles.

Paul