Braided Marble Rye Bread Recipe

Knead until smooth adding additional water or all purpose flour 1 tablespoon at a time if needed. I like to use cocoa powder to get a nice dark color eschewing any food coloring. Turn out dough onto a lightly floured surface and knead dough until smooth and elastic about 10 minutes.

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Mix all of the ingredients for the first dough in the bowl of a stand mixer with the dough hook on low until the dough just comes together.

Braided marble rye bread recipe.

Marbled sourdough rye bread. Gradually add 1 cup water beating until a soft dough forms. Mix well heat water and oil to 120 to 130 f. In a large mixing bowl combine all of the ingredients except the cocoa rye flour mixture stirring until the dough comes together.

Switch the speed to medium low and knead for about 5 minutes until the dough is smooth. Add both flours caraway seeds and oil stirring until a ragged dough forms. Marble rye bread recipe ingredients. Braided marble rye bread if you re of our generation chances are good that when someone mentions a marble rye you think of that gorgeous chocolate brown and tan loaf that caused such trouble in a classic episode of seinfeld.

Beat 3 minutes at medium speed. The key to baking a perfectly proportioned marble rye bread is therefore to use the same base dough for both the light and dark parts. Blend at low speed. Remove and cool completely on a wire rack.

In a separate large bowl combine all purpose flour rye flour butter cocoa molasses salt and yeast. For the light rye dough combine yeast 1 cup bread flour salt sugar and caraway seeds. Either way marble rye is the way to go when choosing a loaf. Let stand until foamy about 5 minutes.

By hand gradually stir in rye flour and enough of the remaining bread flour to make a firm dough. I have a fondness for marble rye i don t know if it s the pairing of my two favorite types of bread into one or the fact that it makes the most perfect toast. The cocoa powder also works as a great complementary flavor for the rye flour and caraway crust. Combine water and yeast in a large bowl.

Place the bread in bake for 15 minutes reduce heat to 350 and bake for an additional 20 25 minutes until it has an internal temperature of 190 f or sounds hollow when tapped. Toasted and slathered with butter or sandwiched between some corned beef swiss cheese and sauerkraut. Whisk in molasses and salt until dissolved. 375g strong white bread flour.

100g light rye flour. The dark swirl in my recipe is achieved by colouring part of the dough with cocoa powder and black treacle. Add to flour mixture.

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