Yogurt Rye Bread

The closest I can get to sourdough, the lazy way (with yeast, no starter). I keep meaning to grow my own starter but...

Forgive the unimaginative shape - I needed it to slice evenly for sandwiches. To my surprise, it looks and tastes like an actual bread and not at all like a brick (which more often than not is what happens to my rye breads). It has a very distinctive sour and slightly tangy flavor. If you are not up to that, substitute 1/2 of the yogurt with water.

Ingredients:

1 1/2 cup rye flour
1 1/2 cup wheat flour
2 teaspoons salt
3 teaspoons honey
2 tablespoons oil
1 cup yogurt
1 1/2 teaspoon dry yeast

This is going to Rachel at Tangerine's Kitchen, who is hosting this month's bread baking day.

For 39 other multigrain breads, check out the awesome round up for this event.