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Marbled Rye
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Roll together a dark rye and a light rye dough for a marbled rye bread - unique, beautiful and delicious.
This recipe makes 2 loaves
INGREDIENTS
Light Rye Dough |
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| Water | 1+1/4 cups | ||
| Vegetable Oil | 4+1/2 tsp | ||
| Bread Flour | 2 cups | ||
| Medium rye flour | 1+1/3 cups | ||
| Sugar | 2 TBSP | ||
| Salt | 1+1/2 tsp | ||
| Caraway seeds | 2 tsp | ||
| Active Dry Yeast | 2+1/4 tsp | ||
Dark Rye Dough |
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| Water | 1+1/4 cups | ||
| Vegetable Oil | 4+1/2 tsp | ||
| Bread Flour | 2 cups | ||
| Medium rye flour | 1+1/3 cups | ||
| Sugar | 2 TBSP | ||
| Salt | 1+1/2 tsp | ||
| Cocoa | 2 TBSP | ||
| Caraway seeds | 2 tsp | ||
| Active Dry Yeast | 2+1/4 tsp | ||
DIRECTIONS
Bread Machine Method
Place room temperature ingredients for light rye dough in bread pan in the order listed. Select Dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When kneading is complete (do not let dough rise in machine), remove dough from pan. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Place room temperature ingredients for dark rye dough in bread pan in the order listed. Select Dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When cycle is complete, remove dough from pan.
Both doughs will be risen enough to continue with the Shaping, Rising and Baking directions. See our Bread Machine section for more helpful tips and information.
Traditional Method
For the light rye dough, combine yeast, 1 cup bread flour, salt, sugar and caraway seeds; mix well. Heat water and oil to 120° to 130°F; add to flour mixture. Blend at low speed; beat 3 minutes at medium speed. By hand, gradually stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on lightly floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Repeat the process to make the dark rye dough, adding the cocoa to the flour mixture.
Shaping, Rising and Baking
On lightly floured surface, divide each light and dark dough in half. Roll or pat each half to a 14 x 7-inch rectangle. For a dark crust, place a light rye piece on top of a dark rye. For a light crust, place a dark rye piece on top of a light rye. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Working from the center of the loaf to the ends, gently roll the loaf back and forth to form a baguette shape approximately 14 inches long. Place on a greased baking pan. Repeat for second loaf. Cover loaves; let rise until indentation remains when lightly touched. Bake in a 375°F preheated oven for 40 to 45 minutes. Bread is thoroughly baked when its internal temperature tests 190°F. Remove from pan; cool on rack.
*You can substitute Instant (fast-rising) yeast in place of Active Dry yeast. When using Instant yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant yeast OR ¾ tsp Active Dry yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.