Ingredients: |
Ingredients: LIGHT RYE
3/4 cup rye flour
1 1/2 cups bread flour
3/4 tsp salt
1 tsp yeast
1/2 Tbsp molasses
1 Tbsp shortening
3/4 cup lukewarm water
.
DARK RYE
3/4 cup rye flour
1 1/2 cups bread flour
3/4 tsp salt
1 tsp yeast
1/2 Tbsp molasses
1 Tbsp shortening
3/4 cup lukewarm water
1 Tbsp cocoa powder, dissolved in 1 Tbsp water
1 egg, whisked with 1 tsp water, for wash
|
Directions: |
Directions:1-2 tsp caraway seeds (optional)
For the light rye: Combine the flours, salt, yeast, and caraway seeds (optional) in a mixing bowl. Add molasses, shortening, and water. Blend with a stand mixer for 4 to 6 minutes until a nice ball forms. Transfer to a lightly floured surface and knead until dough is smooth and elastic. Place dough in a lightly oiled bowl and cover with plastic wrap. Let it sit at room temperature (or warmer) for 90 minutes, or until dough doubles in size.
For the dark rye: Repeat the same process as for the light rye, but add cocoa powder to the flour mixture. Divide and shape the dough into 4 (2 light and 2 dark) evenly-sized oblong circles (our loaf pan is 8.5 x 4.5 inches, so I made the circles roughly 8×6). Stack the dough on top of one another, alternating the light and dark. Roll the stacked dough and seal the bottom. Place into a bread loaf pan.
Mist the loaf with spray oil, cover, and let rise for 1 hour. Brush with egg wash before baking.
Preheat the oven to 350 degrees, and bake for about 45 minutes, rotating the pan halfway through.
Remove from oven, cool on rack, and let sit for 1 hour. Slice and enjoy! |
This recipe for MARBLED RYE BREAD is from