Rye Bread

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1/2 cup warm water

2 packages dry yeast

1 cup Stonyfield Lowfat Plain Yogurt, warmed to room temperature

3 tablespoons wheat germ

1 teaspoon fennel seeds

1 cup rye flour

2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoons cornmeal


1 egg white

1 tablespoon water

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