Wednesday, January 15, 2014

Marble Rye Bread

Light dough:

8 oz. bread flour
4 oz. light rye flour
1 1/4 t. salt
1 1/2 T. oil
1 T. molasses

1 t. active dry yeast
3/4 cup warm water

Dark dough:

same as above + 3 T. cocoa powder

Directions for each dough: 

Mix water and yeast together and allow to sit for about 5 minutes until bubbly. Mix together flours, salt, oil, and molasses. Add yeast mixture. With dough hook mix on low speed for about 1 minute. Turn the mixer up to a medium speed and mix for about 5 minutes. Dough should be smooth and slightly sticky to the touch. If you need to add a little more bread flour then add 1-2 T. but no more. 

Grease a small part of your counter. Place dough on oiled surface. Form a ball by pulling up sides and tucking into the center, pinching to seal together. Place dough ball seam side down in a greased bowl. Cover tightly with plastic wrap and keep in a warm spot to rise. 

Immediately repeat steps for dark dough. Each dough should feel the same.

Allow the doughs to rise for about 1 1/2 hours until doubled in size. 

Divide each ball of dough into 4 pieces (about 5 oz. each). Roll each piece of dough on oiled counter top into square about 1/4 in. thick. For each loaf stack the squares- light, dark, light, dark. Pat the stack lightly or roll with rolling pin to secure the layers together. Tightly roll and stretch into a loaf and pinch the seam closed. Place the loaves seam side down in greased loaf pans. 

Allow loaves to rise 1-2 hours or until the dough has doubled in size. 

Bake at 350ºF for 40-45 minutes. Immediately remove loaves and allow to cool on cooling rack. 

To store:

Store bread in plastic ziploc bag. To freeze, wrap loaf in several layers of plastic wrap. It will last in the freezer for a few months. When you are ready to use it take the frozen loaf out of the freezer and allow it to thaw in plastic at room temperature. Then place on baking sheet. Bake for 5-10 minutes in a 350ºF oven until warm and fragrant.

Light and dark rye doughs after rising in bowls.

Stack of alternating doughs just before rolling up into loaf. Light, dark, light dark.

Panning the loaves.

Baked loaves cooling on a rack

Toasted rye bread, ham and gouda sandwich.

*Recipe adapted from Fine Cooking recipe by: Peter Reinhart

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