Marbled Rye Bread
Tangy rye bread with a striking dark and light swirl. The black cocoa adds color only, not flavor.
Ingredients
- 3 cups all-purpose flour
- 1 cup white rye flour
- 0.75 cup pumpernickel flour
- 0.25 cup potato flour
- 0.25 cup nonfat dry milk
- 1.50 tsp deli rye flavor
- 1 tbsp caraway seeds
- 2.25 tsp salt
- 2 tbsp granulated sugar
- 2 tsp instant yeast
- 3 tbsp vegetable oil
- 1.75 cups water
- — water
- — all
- 1 tbsp black cocoa
- 1 tbsp rye flour
- 1 large egg
- 1 tbsp water
Equipment
- mixing bowl
- loaf pan
- long covered baker
- parchment paper
- oven
- lame
- digital thermometer
- cooling rack
Instructions
Dough
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
In a large mixing bowl , combine 3 cups all-purpose flour , 1 cup white rye flour , 0.75 cup pumpernickel flour , 0.25 cup potato flour , 0.25 cup nonfat dry milk , 1.50 tsp deli rye flavor , 1 tbsp caraway seeds , 2.25 tsp salt , 2 tbsp granulated sugar , 2 tsp instant yeast , 3 tbsp vegetable oil , and 1.75 cups water . Stir until the dough comes together.
Knead until smooth, adding additional water or all -purpose flour 1 tablespoon at a time if needed. The dough should be soft and quite sticky. Let the dough rise until puffy, about 1.5 hours .
Shape
Lightly grease a loaf pan or long covered baker .
Divide the dough in half. On a piece of greased parchment paper , pat one half into an 11 " x 8 " rectangle.
Return the other half to the mixing bowl and add 1 tbsp black cocoa mixed with 1 tbsp rye flour . Knead the dough until it is uniformly colored.
Pat the colored dough into an 11 " x 8 " rectangle and place it on top of the first rectangle. Starting with the long edge, roll the dough into a spiral, pinching the seam and rolling the log to about 13 " long.
Proof and Bake
Place the dough in the prepared pan. Cover and let rise until puffy looking, about 1.5 hours .
After 1 hour of rising, start preheating the oven to 400°F.
Uncover the loaf, brush with 1 large egg beaten with 1 tbsp water , and give the top three fairly deep diagonal slashes using a lame or sharp knife. Cover with the lid or tent loosely with foil and bake for 15 minutes .
Reduce the oven temperature to 350 °F and bake for an additional 20-25 minutes .
Uncover and bake for 5 minutes more, until golden brown and the center of the loaf reads 200 °F on a digital thermometer .
Remove the bread from the oven and from the pan. Place on a cooling rack to cool completely before slicing.
View Cooklang Source
---
title: Marbled Rye Bread
description: "Tangy rye bread with a striking dark and light swirl. The black cocoa adds color only, not flavor."
servings: 1
total time: 3 hours 40 minutes
prep time: 3 hours 15 minutes
cook time: 25 minutes
tags: [bread, rye, baking, sandwich]
cuisine: American
difficulty: intermediate
---
== Dough ==
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
In a large #mixing bowl{}, combine @all-purpose flour{3%cups}, @white rye flour{1%cup}, @pumpernickel flour{3/4%cup}, @potato flour{1/4%cup}, @nonfat dry milk{1/4%cup}, @deli rye flavor{1.5%tsp}, @caraway seeds{1%tbsp}, @salt{2.25%tsp}, @granulated sugar{2%tbsp}, @instant yeast{2%tsp}, @vegetable oil{3%tbsp}, and @water{1.75%cups}. Stir until the dough comes together.
Knead until smooth, adding additional @water or @all-purpose flour 1 tablespoon at a time if needed. The dough should be soft and quite sticky. Let the dough rise until puffy, about ~{1.5%hours}.
== Shape ==
Lightly grease a #loaf pan{2 lb} or #long covered baker{}.
Divide the dough in half. On a piece of greased #parchment paper{}, pat one half into an 11" x 8" rectangle.
Return the other half to the #mixing bowl{} and add @black cocoa{1%tbsp} mixed with @rye flour{1%tbsp}. Knead the dough until it is uniformly colored.
Pat the colored dough into an 11" x 8" rectangle and place it on top of the first rectangle. Starting with the long edge, roll the dough into a spiral, pinching the seam and rolling the log to about 13" long.
== Proof and Bake ==
Place the dough in the prepared pan. Cover and let rise until puffy looking, about ~{1.5%hours}.
After ~{1%hour} of rising, start preheating the #oven to 400°F.
Uncover the loaf, brush with @egg{1%large} beaten with @water{1%tbsp}, and give the top three fairly deep diagonal slashes using a #lame{} or sharp knife. Cover with the lid or tent loosely with foil and bake for ~{15%minutes}.
Reduce the #oven temperature to 350°F and bake for an additional ~{20-25%minutes}.
Uncover and bake for ~{5%minutes} more, until golden brown and the center of the loaf reads 200°F on a #digital thermometer{}.
Remove the bread from the #oven and from the pan. Place on a #cooling rack{} to cool completely before slicing.
> Pumpernickel flour is also known as whole rye flour. For more rye flavor, use a total of 1 3/4 cups pumpernickel flour, eliminating the white or medium rye flour.
> Store the bread, well wrapped, at room temperature for several days; freeze for longer storage.