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Marbled Rye Bread
Posted: January 23, 2017
Source: The Bread Baker's Apprentice Book
Either of these two formulas will make a delicious rye bread, light or dark. But combined, you can weave them together to make the fabled marbled rye of childhood memories and Seinfeld fame. These are made by the direct-dough method, as opposed to the sourdough method preferred for onion rye and deli rye.
Active Time
45 minutes
Total Time
6 hours
Yields
2-4 loaves

Ingredients:

Light Rye

  • 1-1/2 c. (6 oz.) white rye flour
  • 3 c. (13.5 oz.) unbleached bread or clear flour
  • 1-1/2 tsp. (.38 oz.) salt
  • 1-3/4 tsp. (.19 oz.) instant yeast
  • 1-1/2 tsp. (.17 oz) caraway seeds, optional
  • 1 tbsp. (.75 oz.) molasses
  • 2 tbsp. (1 oz.) shortening
  • About 1-1/2 c. (11 oz.) water at room temp., plus 2 tbsp.

Dark Rye

  • 1-1/2 c. (6 oz.) white rye flour
  • 3 c. (13.5 oz.) unbleached bread or clear flour
  • 1-1/2 tsp. (.38 oz.) salt
  • 1-3/4 tsp. (.19 oz.) instant yeast
  • 1-1/2 tsp. (.17 oz) caraway seeds, optional
  • 1 tbsp. (.75 oz.) molasses
  • 2 tbsp. (1 oz.) shortening
  • About 1-1/2 c. (11 oz.) water at room temp., plus 2 tbsp.
  • 1 tbsp. (.5 oz.) liquid caramel coloring or 2 tbsp. (1 oz.) cocoa, carob, or coffee powder powder dissolved in 2 tbsp. (1 oz.) water

Egg Wash

  • 1 egg, whisked with 1 tbsp. water until frothy

Directions:

  1. 1. To make the light rye, stir together the flours, salt, yeast, and caraway seeds in a 4-quart bowl (or in the bowl of an electric mixer). Add the molasses, shortening, and 1-1/4 c. water. Mix until the dough gathers all the loose flour and forms a ball (or mix for about 1 minute on low speed with the paddle attachment), adding the additional 2 tbsp. of water only if needed. Sprinkle a little flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium-low speed with the dough hook). Knead for 4 to 6 minutes (or 4 minutes by machine), adding sprinkles of flour, if necessary. The dough should feel supple and pliable, a little tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
  2. 2. To make the light rye, repeat step 1, but this time also add liquid caramel when you mix in the molasses, shortening and water.
  3. 3. Ferment both doughs at room temperature for approximately 90 minutes, or until each dough doubles in size.
  4. 4. Turn each of the doughs onto a lightly floured counter and divide and shape them.
  5. 5. Mist the loaves with spray oil and cover loosely with plastic wrap. Proof a room temperature for 60-90 minutes, or until the loves are nearly double in size. (Most ovens do not hold 2 sheet pans at once, so if you are using sheet pans, put 1 of them in the refrigerator instead of immediately proofing the dough. The dough can then be proofed and baked as much as 2 days later.)
  6. 6. Preheat the oven to 350°F with the oven rack on the middle shelf. For the egg wash, whisk together the egg and water until frothy and brush the loaves evenly but gently with the mixture.
  7. 7. Bake for approximately 45 minutes (the time will vary depending on the oven and whether you are baking freestanding loaves or in a large or small loaf pan). You may need to rotate the pan(s) 180° after 20 minutes for even baking. The internal temperature of the bread should be 190°F, and the loaves should make a hollow sound when thumped on the bottom.
  8. 8. When the loaves have finished baking, remove them immediately from the pans (if using) and cool on rack for at least 1 hour, preferably 2 hours, before slicing and serving.

Author's Notes:

The most important principle when combining two or more bread doughs into one loaf is that they must have a similar texture and rising time. This is to ensure that the texture of each color is the same and that each dough bakes in the same time frame. Bakers generally use clear flour when making rye bread. The recipe above works fine with regular bread flour or high-gluten flour, but by all means use clear flour if you have access to it.

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Marbled Rye Bread

Source: The Bread Baker's Apprentice Book

  • Prep
    45 minutes
  • Total Time
    6 hours
  • Yields
    2-4 loaves

Description

"Either of these two formulas will make a delicious rye bread, light or dark. But combined, you can weave them together to make the fabled marbled rye of childhood memories and Seinfeld fame. These are made by the direct-dough method, as opposed to the sourdough method preferred for onion rye and deli rye."

Ingredients

Light Rye

  • 1-1/2 c. (6 oz.) white rye flour
  • 3 c. (13.5 oz.) unbleached bread or clear flour
  • 1-1/2 tsp. (.38 oz.) salt
  • 1-3/4 tsp. (.19 oz.) instant yeast
  • 1-1/2 tsp. (.17 oz) caraway seeds, optional
  • 1 tbsp. (.75 oz.) molasses
  • 2 tbsp. (1 oz.) shortening
  • About 1-1/2 c. (11 oz.) water at room temp., plus 2 tbsp.

Dark Rye

  • 1-1/2 c. (6 oz.) white rye flour
  • 3 c. (13.5 oz.) unbleached bread or clear flour
  • 1-1/2 tsp. (.38 oz.) salt
  • 1-3/4 tsp. (.19 oz.) instant yeast
  • 1-1/2 tsp. (.17 oz) caraway seeds, optional
  • 1 tbsp. (.75 oz.) molasses
  • 2 tbsp. (1 oz.) shortening
  • About 1-1/2 c. (11 oz.) water at room temp., plus 2 tbsp.
  • 1 tbsp. (.5 oz.) liquid caramel coloring or 2 tbsp. (1 oz.) cocoa, carob, or coffee powder powder dissolved in 2 tbsp. (1 oz.) water

Egg Wash

  • 1 egg, whisked with 1 tbsp. water until frothy

Directions

  1. 1. To make the light rye, stir together the flours, salt, yeast, and caraway seeds in a 4-quart bowl (or in the bowl of an electric mixer). Add the molasses, shortening, and 1-1/4 c. water. Mix until the dough gathers all the loose flour and forms a ball (or mix for about 1 minute on low speed with the paddle attachment), adding the additional 2 tbsp. of water only if needed. Sprinkle a little flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium-low speed with the dough hook). Knead for 4 to 6 minutes (or 4 minutes by machine), adding sprinkles of flour, if necessary. The dough should feel supple and pliable, a little tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
  2. 2. To make the light rye, repeat step 1, but this time also add liquid caramel when you mix in the molasses, shortening and water.
  3. 3. Ferment both doughs at room temperature for approximately 90 minutes, or until each dough doubles in size.
  4. 4. Turn each of the doughs onto a lightly floured counter and divide and shape them.
  5. 5. Mist the loaves with spray oil and cover loosely with plastic wrap. Proof a room temperature for 60-90 minutes, or until the loves are nearly double in size. (Most ovens do not hold 2 sheet pans at once, so if you are using sheet pans, put 1 of them in the refrigerator instead of immediately proofing the dough. The dough can then be proofed and baked as much as 2 days later.)
  6. 6. Preheat the oven to 350°F with the oven rack on the middle shelf. For the egg wash, whisk together the egg and water until frothy and brush the loaves evenly but gently with the mixture.
  7. 7. Bake for approximately 45 minutes (the time will vary depending on the oven and whether you are baking freestanding loaves or in a large or small loaf pan). You may need to rotate the pan(s) 180° after 20 minutes for even baking. The internal temperature of the bread should be 190°F, and the loaves should make a hollow sound when thumped on the bottom.
  8. 8. When the loaves have finished baking, remove them immediately from the pans (if using) and cool on rack for at least 1 hour, preferably 2 hours, before slicing and serving.

Author's Notes

The most important principle when combining two or more bread doughs into one loaf is that they must have a similar texture and rising time. This is to ensure that the texture of each color is the same and that each dough bakes in the same time frame. Bakers generally use clear flour when making rye bread. The recipe above works fine with regular bread flour or high-gluten flour, but by all means use clear flour if you have access to it.

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