Best 2 Marbled Rye Bread Recipes

JOSH'S MARBLED RYE BREAD

Steps:

• 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 warm water and oil; pour over flour mixture and stir until combined. Dough will be sticky. Turn dough onto a lightly floured surface; with floured hands, knead dough, incorporating remaining 1 cup bread flour as needed until dough becomes smooth and elastic, 8-10 minutes. Divide dough in half. Mix dark cocoa powder with remaining 1 tablespoon rye flour; knead cocoa mixture into 1 portion of dough until fully incorporated. , Lightly coat 2 large bowls with oil. Place 1 portion of dough into each bowl and turn to coat. Cover and allow dough to rise until doubled in size, 1 to 1-1/2 hours. Working with 1 portion of dough at a time, turn onto lightly floured surface; roll each into a 14x12-inch rectangle. Place dough with cocoa on top of remaining dough; starting with a long side, roll jelly-roll style to form a spiral, pinching seam together to seal. Place seam side down in a greased 13x4-inch Pullman loaf pan, tucking ends under to form smooth loaf. Loosely cover pan with damp cloth or plastic wrap and allow to rise until doubled in size, 1 to 1-1/2 hours; dough should rise about 1/2 to 3/4 inch above edge of loaf pan. , Brush loaf with egg wash; using a sharp knife, cut 3-4 deep diagonal slashes on top of loaf. Cover with nonstick foil and place in preheated 400° oven; bake 15 minutes. Reduce heat to 375° bake 20 minutes. Remove foil; bake until loaf is deep golden brown and reaches an internal temperature of 200° when measured with an instant-read thermometer, about 10 minutes longer. Remove from oven; allow to cool 10 minutes. Remove loaf from pan. Cool completely on wire rack.

MARBLED RYE BREAD

Steps:

• 1. In a large bowl, whisk together the flours, salt, yeast, and caraway seeds.
• 2. Stir in the molasses, shortening and 1 1/4 cups water.
• 3. Keep stirring until the dough starts to form a ball (add the additional water if necessary.) Scrape dough onto a lightly floured surface and knead for about 4-6 minutes, add a little flour if needed to keep it from sticking.
• 4. The dough should be a slightly tacky, but should not stick to your hands. Move the dough into a large bowl that has been coated with cooking spray. Roll the dough ball to coat and cover the top with plastic wrap.
• 5. Repeat the same proccess again to create dough number two, this time adding the coloring to make the darker dough. Let both doughs set at room temperature to rise for about 60-90 minutes (depending on the temperature it may take up to two hours) until each dough has doubled in size.
• 6. Divide each dough into 4 equal pieces. Roll out the dough portions into 8 oblong pieces about 8" long by 5" wide. Start with one piece of light dough and stack a dark piece on top, add another light then another dark. Roll into a batard and seal the bottom. Repeat with remaining 4 pieces to make 2 loaves.
• 7. Repeat with remaining 4 pieces to make 2 loaves. Place each batard into loaf pans that have been sprayed with cooking spray. Lightly spritz the tops with cooking spray. Loosely cover each with plastic wrap and let rise for 45-90 minutes, until almost double in size. While the loaves are proofing, preheat oven to 350. When they are ready, beat 1 egg with a teaspoon of water until frothy. Carefully brush the top of each loaf right before you place them in the oven. Bake for 45-50 minutes, rotating halfway though, until the tops are a dark golden color. When tapped on the bottom it should sound hollow - you can also check the temperature - it should read 190-200. Remove from the pans and let cool on a wire rack at least 2 hours before slicing.