Rye Bread, La Loca Style

For Mbini and Stefanie.

2 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1/4 cup sesame seeds, ground in blender*
1/4 cup flax seeds, ground in blender*
1/4 cup caraway seeds, ground in blender*
2 tbsp brown sugar
1 package quick-rise yeast
1 tsp salt
1 cup water
1/3 cup plain yogurt
2 tbsp butter

In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, ground seeds (sesame + flax + caraway), brown sugar, yeast and salt.

Heat water, yogurt and butter in a saucepan until about 120-130F (until it feels like very hot bath water) - do not let boil!

Add the wet mixture to dry ingredients, mix until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead several minutes until smooth (don't let the dough rise).

Shape dough into a ball and put on a greased cookie sheet. Let dough rise about 20 minutes, until doubled in size. Bake at 400F for 25-30 minutes until golden brown. Enjoy!

* You can use any combination of seeds or nuts for this component of the dough. You can also leave them whole, but grinding in a coffee grinder or blender attachment ensures maximum absorption by the body, in particular for flaxseeds.