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MARBLED RYE BREAD Recipe

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This recipe for MARBLED RYE BREAD is from The Thompson Family Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
LIGHT RYE DOUGH
1 1/4 Cup Warm Water
4 1/2 teaspoons Vegetable Oil
9 ounces Bread Flour (2 Cups)
5 1/2 ounces Pumpernickel Rye Flour (1 1/3 Cups)
2 Tablespoons Sugar
1 1/2 teaspoons Salt
2 teaspoons Caraway Seeds
2 1/4 teaspoons Active Dry Yeast

DARK RYE DOUGH
1 1/4 Cup Warm Water
4 1/2 teaspoons Vegetable Oil
9 ounces Bread Flour (2 Cups)
5 1/2 ounces Pumpernickel Rye Flour (1 1/3 Cups)
2 Tablespoons Sugar
1 1/2 teaspoons Salt
2 Tablespoons Cocoa
2 teaspoons Caraway Seeds
2 1/4 teaspoons Active Dry Yeast
Directions:
Directions:
1. FOR THE LIGHT RYE DOUGH: Combine yeast, 1 cup bread flour, salt, sugar and caraway seeds; mix well. Heat water and oil to 120ºF to 130ºF; add to flour mixture. Blend at low speed; beat 3 minutes at medium speed. By hand or mixer, gradually stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover, let rise until dough is puffy.

2. THE DARK RYE DOUGH Repeat the same method as the light rye dough

3. SHAPING, RISING AND BAKING. On slightly floured surface, divide each dough in half. Roll or pat each half to a to a 14 x 7 inch rectangle. For a dark crust, place a light rye piece on top of the dark rye piece. For a light crust, place dark rye dough on top of light dough piece. Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Working from the center of the roll, gently roll the loaf back and forth to form a baguette shape approximately 14 inches long. Place greased baking pan.Repeat for the second dough. Bake in 375ºF preheated oven for 40 to 45 minutes. Bread is thoroughly baked when its internal temperature tests 190ºF. Remove from pan; cool on rack.
Number Of Servings:
Number Of Servings:
2 Loaves
Personal Notes:
Personal Notes:
Source: Red Star Yeast

 

 

 

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