Yoghurt bread

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Yoghurt Rye bread

• 2t salt
• 450 g bread flour
• 140 g wholemeal flour (Plain)
• 2 level tbsp rye flour
• 2 level tbsp *gluten flour, (Optional, but gives a better spring to the loaf)
• 3 teaspoons dried instant yeast
• 25 g molasses, (optional)
• 2 level tsp bread improver, (optional)
• 1 level tsp malt barley, (optional)
• 2 tsp caraway seeds
• 2 heaped tablespoons app 80g. yoghurt, thick natural
• 350 g warm water, app.
• 1/4 tsp citric acid, (optional, adds a more sour taste)
• egg wash to glaze, 1 egg beaten with 1 T water, optional