SEEDED MARBLE RYE BREAD
The addition of cocoa powder in the darker dough gives this bread its striking two-toned appearance and an earthier, deeper flavor than regular rye. The soft, supple doughs are easy to work with and require little to no bench flour when kneading and forming.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 4h45m
Yield Makes one 13-inch oblong loaf
Number Of Ingredients 18
Steps:
- Light Rye:Combine water and yeast in a large bowl. Let stand until foamy, about 5 minutes. Whisk in molasses and salt until dissolved. Add both flours, caraway seeds, and oil, stirring until a ragged dough forms. (Dough should be soft and tacky but not sticky -- add more bread flour, 1 tablespoon at a time, if dough is too wet; or water, 1 tablespoon at a time, if too dry.) Transfer to a clean work surface. Knead until smooth and elastic and dough springs back when lightly pressed, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
- Dark Rye:Repeat process for light rye, adding cocoa powder to yeast mixture along with flours.
- Preheat oven to 450 degrees. Punch down doughs and transfer to a clean work surface. Roll out each to an approximately 10-by-15-inch rectangle. Place darker dough on top of lighter dough. Starting at one short end, roll up doughs into a log. Pinch ends and seam together to seal. Gently roll back and forth with palms, applying more pressure toward edges, to shape into an approximately 13-inch-long torpedo (an Italian-baguette shape). Transfer to a parchment-lined baking sheet, seam-side down. Loosely cover and let rise until doubled in volume, 45 minutes to 1 hour. Using the tip of a sharp knife, make three 1/2-inch-deep diagonal slashes evenly across top of dough. Whisk egg white with 1 teaspoon water in a small bowl. Brush dough with egg wash; sprinkle generously with caraway seeds.
- Transfer dough on sheet to oven. Reduce temperature to 350 degrees and bake until puffed and golden brown, and a thermometer inserted in center registers 200 degrees, 40 to 45 minutes. Let cool completely on sheet on a wire rack before slicing and serving.
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Nurisky De humble
[email protected]I would not recommend this recipe.
Sherrill Crumedy
[email protected]This bread is not worth the effort.
abu Shaggy
[email protected]I followed the recipe exactly, but the bread didn't turn out right.
Noob Noob
[email protected]The bread turned out a little dry, but the flavor was good.
Sabtain Khan
[email protected]This bread is delicious, but it's a lot of work to make.
Stiven Dsousa
[email protected]I had some trouble getting the bread to rise properly, but the flavor was good once it was baked.
Bentley Tucker
[email protected]This bread is a bit dense for my taste, but the flavor is good.
Nhlalenhle Dk
[email protected]I'm so glad I tried this seeded marble rye bread recipe. It's a delicious and beautiful bread that's perfect for any occasion.
Rachael Nalfuka
[email protected]This bread is delicious! The seeds add a nice crunch, and the marbled effect is very attractive.
Kevin TJ Coster
[email protected]I love the flavor and texture of this seeded marble rye bread. It's the perfect bread for sandwiches, and it also makes great toast.
Sohail Ghani
[email protected]The seeded marble rye bread turned out great! The recipe was easy to follow, and the bread baked up beautifully. It had a nice crust and a soft, chewy interior.
Freya North
[email protected]This bread is a keeper! It's so easy to make, and the results are stunning. The seeded marble rye bread is perfect for sandwiches, toast, or just eating on its own.
Abdulrafay Adnan
[email protected]I've made this seeded marble rye bread twice now, and it's become a favorite in my household. The crust is perfectly crisp, and the inside is soft and flavorful. The seeds add a delicious crunch and depth of flavor.
Hendrix Podolecki
[email protected]This seeded marble rye bread exceeded my expectations. The nutty flavor from the seeds and the marbled effect turned out beautifully. It was slightly crispy on the outside, fluffy on the inside, and kept well even after a few days.