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Light Rye Fingers

breads

1 small potato; peeled and halved
2 tablespoons packed brown sugar
1-1/2 teaspoons active dry yeast
1/2 cup plain yogurt
2 tablespoons vegetable oil
2 cups all-purpose flour; approximately
1-1/2 cups dark rye flour
2 tablespoons caraway seeds; crushed
1-1/2 teaspoons salt
1 egg yolk; beaten

In saucepan of boiling salted water, cook potato for 15 minutes or until tender. Drain, reserving 1/4 cup of the cooking water in large bowl. Let water cool until warm (105 to 110°F). Mash potato to make 1/2 cup; let cool to room temperature. Dissolve 1 teaspoon of the sugar in cooking water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in remaining sugar, mashed potato, yogurt and oil. With wooden spoon, stir in 1-1/2 cups of the all-purpose flour, dark rye flour, all but 1 teaspoon of the caraway seeds and salt. Gradually stir in enough of the remaining flour to form soft dough. Turn out onto lightly floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in draft-- Free place until doubled in bulk, 1-1/2 hours. Punch down dough; turn out onto lightly floured surface. Roll out into 12- x 10-inch rectangle. Transfer to large greased baking sheet, reshaping if necessary. Cover with clean towel; let rise until doubled in bulk, about 1 hour. Brush with egg yolk; sprinkle with remaining caraway seeds. With knife, cut dough in half' lengthwise all the way through; cut crosswise 9 times to make 20 fingers. Bake in centre of 375°F oven for about 30 minutes or until golden brown and firm when gently squeezed. Remove from pan; let cool on rack. Serve warm or at room temperature. Bread Machine Light Rye Fingers (dough only): Choose dough setting; turn out and knead several times. Shape, let rise and bake as directed.

Contributor: Canadian Living - February, 1999

Yield: 20 fingers

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