This is a rye bread, my absolute favourite type of bread as I adore the earthy flavour of rye flour. It is similar to the German kinds of bread in the sense that it has a soft, dense and moist crumb. Don’t go thinking soggy or sticky or gummy, though, no, it is the right kind of moist, the kind that keeps the bread fresh for days.
The reason it is moist is because it contains a good amount of Greek yoghurt which gives flavor and a slight tanginess to it that is counterbalanced by the earthiness of the rye flour and the sweetness of the sugar in it. Just one tablespoon of it is enough.
To read the whole recipe and see more mouth-watering photos, move over to My Little Expat Kitchen blog here: http://mylittleexpatkitchen.blogspot.com.au/2015/05/rye-bread-rye-bread-…