MARBLE RYE BREAD
This is a fabulous bread I make often. It is easy even for beginners, I think! Rye bread became a staple in eastern European countries because it grows well in cool climates
Provided by pammyowl
Categories Breads
Time 16h5m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Mix all ingredients except color either by hand or a stand mixer. Knead until smooth and gluten has developed, add in water of flour as needed. Dough will be soft and sticky, as this is how rye dough feels It makes a tacky dough, not like white! This takes about 7'10 minutes. Put dough in a large, lightly oiled bowl and let rise until it is puffy, about 1 1/2 hours.
- Remove, divide in half. Knead the color into one half. Roll each half into a 8x11 inch rectangle. Put one on top of the other, I put the lighter one on the bottom so the lighter color is the outside of the finished loaf. You, of course can decide for yourself! Roll into a loaf, jelly roll style, starting with the 8' side, tuck ends inches.
- You can either make a free form loaf and put on a parchment lined sheet pan or use a large lightly oiled bread pan. In either case, cover with a damp towel or a piece of lightly spayed cling film. Let rise until doubled, approximately 1-11/2. In the meantime preheat the oven to 400 degrees.
- 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. Remove and cool completely on a wire rack.
- You can easily omit the dry milk, it is only there for nutrition and it makes for a more tender crumb. Also, the coffee is only to darken one half, so you get the different colors. You can't taste it! Some recipes call for cocoa,which I think you can taste, others for caramel coloring. I simply think instant coffee is easier.
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Udoy Ghosh
[email protected]This bread is amazing! It's so soft and flavorful. I love the caraway seeds. I'll definitely be making this again.
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[email protected]I've tried this recipe a few times and it always turns out great. It's a great way to use up leftover rye flour.
Edwin Ndirangu
[email protected]This bread is delicious! It's perfect for sandwiches or toast. I highly recommend it.
Sherri Wyman
[email protected]I was disappointed with this recipe. The bread was dry and crumbly. I won't be making it again.
Josehpnivea Mabaso
[email protected]This recipe is a keeper! The bread is soft and flavorful, and the caraway seeds add a nice touch. I'll definitely be making this again.
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[email protected]This bread is so easy to make and it tastes amazing. I love the combination of light and dark rye flours. I'll definitely be making this again and again.
Laylay
[email protected]I've made this bread several times and it always turns out perfect. It's a great recipe for beginners and experienced bakers alike.
Deborah Luka
[email protected]I followed the recipe exactly and my bread turned out dense and dry. I'm not sure what went wrong.
Vikesh Pershad
[email protected]This bread is delicious! The crust is crispy and the inside is soft and chewy. The caraway seeds add a nice flavor. I would definitely recommend this recipe.
madelynn orellana (madella)
[email protected]I've never had marble rye bread before, but this recipe was easy to follow and turned out great! The bread is soft and flavorful, and the caraway seeds give it a nice crunch. I'll definitely be making this again.
Rehema Elizabeth
[email protected]This marble rye bread was a hit at my last dinner party. The combination of light and dark rye flours gives it a beautiful marbled appearance, and the caraway seeds add a delicious nutty flavor. I'll definitely be making this again!