Marble Rye Bread
This marble rye bread makes for a showstopping sandwich, but it is surprisingly easy to make.
Prep time:
Cook time:
Serves: 5
Calories per serving: 748
Ingredients:
Cook time:
Serves: 5
Calories per serving: 748
5 cups bread flour, divided
2 cups plus 1 tablespoon rye flour, divided
1/2 cup potato flour
1/3 cup nonfat dry milk powder
2 tablespoons sugar
2 tablespoons caraway seeds
3 teaspoons instant or quick-rise yeast
2 1/2 teaspoons 2-1/2 onion powder
2 teaspoons salt
2 3/4 cups 2-3/4 warm water (110° to 115°)
1/4 cup canola oil
2 tablespoons dark baking cocoa
1 large egg, lightly beaten with 1 tablespoon water
Directions:
In a large bowl, whisk together 4 cups bread flour, 2 cups rye flour, potato flour, milk powder, sugar, caraway seeds, yeast, onion powder and salt. In another bowl, whisk together the warm water and oil. Pour the liquid over the flour mixture and stir until combined. Your dough will be sticky.
Turn the dough onto a lightly floured surface. With floured hands, knead the dough, incorporating the remaining 1 cup of bread flour as needed until the dough becomes smooth and elastic. This will take about 8 to 10 minutes. Editor's Tip: Rye dough doesn't get as smooth and elastic as wheat dough, so don't worry if yours isn't perfect.
Once you've kneaded it, divide the dough in half. Mix the dark cocoa powder with the remaining tablespoon of rye flour. Knead this cocoa mixture into one portion of your dough until it's fully incorporated.
Lightly coat two large bowls with oil. Place one portion of the dough into each bowl and turn to coat. Cover with a damp cloth or plastic wrap. Allow the dough to rise until it has doubled in size, about 60 to 90 minutes. Editor's Tip: Rye bread typically rises slower than wheat bread, so be patient as you wait for it to double in size. Here's how to tell if bread has risen enough, and what to do if it doesn't rise at all.
Working with one portion of dough at a time, turn it onto a lightly floured surface. Roll each half into a 14x12-inch rectangle. Place the dough with the cocoa on top of the remaining rectangle of dough. Starting with the long end of the rectangle, roll the dough jelly-roll style to form a spiral, pinching the seam together to seal.
Place the rolled dough seam-side down into a greased 13x4-inch Pullman loaf pan, tucking each end under to form a smooth loaf. Loosely cover the pan with a damp cloth or plastic wrap, and allow it to rise until doubled in size, about 1 to 1-1/2 hours. The dough should rise about 1/2 to 3/4-inch above the edge of the loaf pan. Editor's Tip: This recipe calls for a Pullman loaf pan, which is a long, skinny pan that gives the ideal sandwich loaf shape. In general, rye breads are better baked in loaf pans instead of on baking sheets because the rye makes a weaker dough, which doesn't hold its shape as well as wheat breads.
Preheat your oven to 400°F. Brush the loaf with an egg wash. Using a sharp knife, cut three or four deep, diagonal slashes on top of the loaf, and cover the loaf with non-stick foil.
Bake the loaf at 400° for 15 minutes. Reduce the heat to 375° and bake for 20 minutes. Remove the foil covering and bake until the bread is deep golden brown, about 10 minutes longer. The bread needs to reach an internal temperature of 200° when measured with an instant-read thermometer.
Remove from the oven and let it cool for 10 minutes. Remove the loaf from the pan and cool completely on a wire rack.
When it's properly stored, a rye loaf can last about five days at room temperature. Ensure you store it in an airtight container to help keep your bread fresh, and store it in a cool, dry place. In the freezer, rye bread lasts about three months when stored correctly. We don't recommend keeping it in the refrigerator as that can dry it out quicker.
Source: tasteofhome.com
Turn the dough onto a lightly floured surface. With floured hands, knead the dough, incorporating the remaining 1 cup of bread flour as needed until the dough becomes smooth and elastic. This will take about 8 to 10 minutes. Editor's Tip: Rye dough doesn't get as smooth and elastic as wheat dough, so don't worry if yours isn't perfect.
Once you've kneaded it, divide the dough in half. Mix the dark cocoa powder with the remaining tablespoon of rye flour. Knead this cocoa mixture into one portion of your dough until it's fully incorporated.
Lightly coat two large bowls with oil. Place one portion of the dough into each bowl and turn to coat. Cover with a damp cloth or plastic wrap. Allow the dough to rise until it has doubled in size, about 60 to 90 minutes. Editor's Tip: Rye bread typically rises slower than wheat bread, so be patient as you wait for it to double in size. Here's how to tell if bread has risen enough, and what to do if it doesn't rise at all.
Working with one portion of dough at a time, turn it onto a lightly floured surface. Roll each half into a 14x12-inch rectangle. Place the dough with the cocoa on top of the remaining rectangle of dough. Starting with the long end of the rectangle, roll the dough jelly-roll style to form a spiral, pinching the seam together to seal.
Place the rolled dough seam-side down into a greased 13x4-inch Pullman loaf pan, tucking each end under to form a smooth loaf. Loosely cover the pan with a damp cloth or plastic wrap, and allow it to rise until doubled in size, about 1 to 1-1/2 hours. The dough should rise about 1/2 to 3/4-inch above the edge of the loaf pan. Editor's Tip: This recipe calls for a Pullman loaf pan, which is a long, skinny pan that gives the ideal sandwich loaf shape. In general, rye breads are better baked in loaf pans instead of on baking sheets because the rye makes a weaker dough, which doesn't hold its shape as well as wheat breads.
Preheat your oven to 400°F. Brush the loaf with an egg wash. Using a sharp knife, cut three or four deep, diagonal slashes on top of the loaf, and cover the loaf with non-stick foil.
Bake the loaf at 400° for 15 minutes. Reduce the heat to 375° and bake for 20 minutes. Remove the foil covering and bake until the bread is deep golden brown, about 10 minutes longer. The bread needs to reach an internal temperature of 200° when measured with an instant-read thermometer.
Remove from the oven and let it cool for 10 minutes. Remove the loaf from the pan and cool completely on a wire rack.
When it's properly stored, a rye loaf can last about five days at room temperature. Ensure you store it in an airtight container to help keep your bread fresh, and store it in a cool, dry place. In the freezer, rye bread lasts about three months when stored correctly. We don't recommend keeping it in the refrigerator as that can dry it out quicker.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.