---------- Recipe via Meal-Master (tm) v8.02
       Title: YOGURT RYE BREAD
  Categories: Breads
       Yield: 1 servings
   1 1/2 c  Warm water
       2 pk Dry yeast
       1 c  Plain yogurt
     1/4 c  9-grain cereal
       1 c  Bran flakes
   1 1/2 ts Salt
       4 tb Butter; softened
       1 c  Rye flour
   2 1/2 c  All-purpose flour (Or more)
       1 tb Fennel seeds
       2 tb Cornmeal
       1    Egg yolk; mixed with
       1 tb Water
   IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let
   stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal,
   bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose
   flour. Beat vigorously until well blended. Add enough all-purpose flour to
   make a manageable dough, then turn out onto a lightly floured surface.
   Knead for a few minutes, then let rest for 10 minutes. Resume kneading for
   a good 10 minutes, until the dough is elastic, sprinkling on a little more
   all-purpose flour as necessary to keep it from being too sticky. Knead in
   the fennel seeds. Place in a large greased bowl, cover with plastic wrap or
   a clean damp cloth, and let rise until double in bulk. Punch the dough down
   and divide into 3 equal parts. Roll each piece into a long round strand
   about 3/4-inch thick, making them all the same length. Pinch the strands
   together at one end, and braid. When you've finished braiding, pinch both
   ends together firmly and tuck them under a bit, to give the loaf a neat
   look. Transfer to a baking sheet that’s been sprinkled with the cornmeal,
   cover loosely, and let rise again until double in bulk. Brush with the
   egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove
   from the sheet and cool on a rack. Makes 1 Loaf