Wednesday, January 29, 2014

Marbled Rye Bread


 Love rye bread. Love the flavor.  Saw this amazing recipe from Fine Cooking.

Marbled Rye Bread


Adapted from this recipe at Fine Cooking, Issue 127.  You can watch a video with Peter Reinhart demonstrating the technique.  If you want, you can even take a class from Craftsy from Peter Reinhart. It would be time well spent.  He is a great teacher in my opinion.

Printable here.

For the light dough
8 oz. (1-3/4 cups) unbleached bread flour; more as needed
4 oz. (3/4 cup plus 2 Tbs.) dark rye flour
1-1/4 tsp. kosher salt
1 tsp. instant (quick-rise) yeast
1  tablespoon ground caraway seeds 
3/4 cup plus 2 Tbs. room temperature water (70°F to 75°F); more as needed
1-1/2 Tbs. vegetable oil; more as needed
1 Tbs. unsulfured mild molasses

For the dark dough
8 oz. (1-3/4 cups) unbleached bread flour; more as needed
4 oz. (3/4 cup plus 2 Tbs.) dark rye flour
2 to 3 Tbs. unsweetened cocoa powder
1-1/4 tsp. kosher salt
1 tsp. instant (quick-rise) yeast
1 tablespoon ground caraway seeds 
3/4 cup plus 3 Tbs. room temperature water (70°F to 75°F); more as needed
1-1/2 Tbs. vegetable oil; more as needed
1 Tbs. unsulfured mild molasses

For shaping
Nonstick cooking spray
Vegetable oil

For baking
1 large egg

In the bowl of a stand mixer combine the flours, salt, yeast, ground caraway seeds, water, oil, and molasses on low speed until combined, about 1 minute. Increase the speed to medium low and knead on medium-low speed until the dough is smooth and tacky, about 4 minutes. If the dough is too sticky, add more bread flour one tablespoon at a time, kneading to incorporate. If it’s very stiff, knead in water one tablespoon at a time.

Rub a little vegetable oil on a work surface to create an 8-inch circle, and put the dough on this spot. Using your hands, stretch and fold the dough up and over itself from all four sides into the center, pinching the seam where the folded ends meet, forming it into a tight, round ball that is smooth on the bottom.

Invert the dough ball, setting it seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 1-1/2 hours.

Repeat this process with the dark batch of rye. The doughs should end up having a similar feel.  Read more about this at Fine Cookings original recipe here.
 
After rising remove doughs from bowls and divide each into two. Take a while piece and roll into a round. Take a dark piece and roll into a round.  Place dark round on top of white round and roll, pinching seam at the end.  Place in a greased loaf pan.  Repeat process with other half.

Cover and let rise for about an hour.

Brush loaves with egg wash.   

Bake in the middle of a 350F oven for about 20 minutes and then rotate.  Bake about ten minutes more.  The internal temperature should be about 190F.  I use a meat thermometer to check the temp.

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