Braided Marble Rye Bread Recipe

In a separate large bowl combine all purpose flour rye flour butter cocoa molasses salt and yeast. Turn out dough onto a lightly floured surface and knead dough until smooth and elastic about 10 minutes. Remove and cool completely on a wire rack.

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The key to baking a perfectly proportioned marble rye bread is therefore to use the same base dough for both the light and dark parts.

Braided marble rye bread recipe.

Blend at low speed. 100g light rye flour. Add both flours caraway seeds and oil stirring until a ragged dough forms. Mix well heat water and oil to 120 to 130 f.

In a large mixing bowl combine all of the ingredients except the cocoa rye flour mixture stirring until the dough comes together. Mix all of the ingredients for the first dough in the bowl of a stand mixer with the dough hook on low until the dough just comes together. Place the bread in bake for 15 minutes reduce heat to 350 and bake for an additional 20 25 minutes until it has an internal temperature of 190 f or sounds hollow when tapped. Marbled sourdough rye bread.

For the light rye dough combine yeast 1 cup bread flour salt sugar and caraway seeds. Let stand until foamy about 5 minutes. Add to flour mixture. Gradually add 1 cup water beating until a soft dough forms.

Beat 3 minutes at medium speed. Braided marble rye bread if you re of our generation chances are good that when someone mentions a marble rye you think of that gorgeous chocolate brown and tan loaf that caused such trouble in a classic episode of seinfeld. The dark swirl in my recipe is achieved by colouring part of the dough with cocoa powder and black treacle. Knead until smooth adding additional water or all purpose flour 1 tablespoon at a time if needed.

Marble rye bread recipe ingredients. Whisk in molasses and salt until dissolved. I have a fondness for marble rye i don t know if it s the pairing of my two favorite types of bread into one or the fact that it makes the most perfect toast. Combine water and yeast in a large bowl.

375g strong white bread flour. By hand gradually stir in rye flour and enough of the remaining bread flour to make a firm dough. The cocoa powder also works as a great complementary flavor for the rye flour and caraway crust. Either way marble rye is the way to go when choosing a loaf.

Toasted and slathered with butter or sandwiched between some corned beef swiss cheese and sauerkraut. Switch the speed to medium low and knead for about 5 minutes until the dough is smooth. I like to use cocoa powder to get a nice dark color eschewing any food coloring.

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