Categories: Breads 
      Yield: 1 servings 
  
  1 1/2 c  Warm water 
      2 pk Dry yeast 
      1 c  Plain yogurt 
    1/4 c  9-grain cereal 
      1 c  Bran flakes 
  1 1/2 ts Salt 
      4 tb Butter; softened 
      1 c  Rye flour 
  2 1/2 c  All-purpose flour (Or more) 
      1 tb Fennel seeds 
      2 tb Cornmeal 
 
-----------------------------------GLAZE----------------------------------- 
      1    Egg yolk; mixed with 
      1 tb Water 
  
  IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let 
  stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal, 
  bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose 
  flour. Beat vigorously until well blended. Add enough all-purpose flour to 
  make a manageable dough, then turn out onto a lightly floured surface. 
  Knead for a few minutes, then let rest for 10 minutes. Resume kneading for 
  a good 10 minutes, until the dough is elastic, sprinkling on a little more 
  all-purpose flour as necessary to keep it from being too sticky. Knead in 
  the fennel seeds. Place in a large greased bowl, cover with plastic wrap or 
  a clean damp cloth, and let rise until double in bulk. Punch the dough down 
  and divide into 3 equal parts. Roll each piece into a long round strand 
  about 3/4-inch thick, making them all the same length. Pinch the strands 
  together at one end, and braid. When you've finished braiding, pinch both 
  ends together firmly and tuck them under a bit, to give the loaf a neat 
  look. Transfer to a baking sheet that's been sprinkled with the cornmeal, 
  cover loosely, and let rise again until double in bulk. Brush with the 
  egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove 
  from the sheet and cool on a rack. Makes 1 Loaf