Marbled Rye Bread

Simpler than it looks, this marbled loaf is as delicious as it is beautiful. Its tight, tender crumb makes it the perfect sandwich loaf. You really can’t go wrong, though, simply toasting a slice, smearing it with butter, and letting its delicate rye flavor shine through.  

Marbled Rye Bread
 
Makes 1 (9x5-inch) loaf
Ingredients
  • Light dough:
  • 2 cups (250 grams) all-purpose flour
  • ¾ cup (77 grams) rye flour
  • 3 tablespoons (42 grams) unsalted butter, softened
  • 1 tablespoon honey
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 teaspoon (3 grams) active dry yeast
  • 1 cup water, room temperature
  • Dark dough:
  • 2 cups (250 grams) all-purpose flour
  • ¾ cup (77 grams) rye flour
  • 3 tablespoons (42 grams) unsalted butter, softened
  • 3 tablespoons (15 grams) unsweetened cocoa powder
  • 1 tablespoon unsulphered molasses
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 teaspoon (3 grams) active dry yeast
  • 1 cup water, room temperature
  • Topping:
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon (9 grams) caraway seeds
  • 1 teaspoon (3 grams) flax seeds
Instructions
  1. For light dough: In a large bowl, combine all-purpose flour, rye flour, butter, honey, salt, and yeast. Gradually add 1 cup water, beating until a soft dough forms. Turn out dough onto a lightly floured surface, and knead dough until smooth and elastic, about 10 minutes.
  2. For dark dough: In a separate large bowl, combine all-purpose flour, rye flour, butter, cocoa, molasses, salt, and yeast. Gradually add 1 cup water, beating until a soft dough forms. Turn out dough onto a lightly floured surface, and knead dough until smooth and elastic, about 10 minutes. Shape each mass of dough into a ball. Spray 2 large bowls with cooking spray. Place dough in bowls, turning to grease tops. Cover and let stand in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
  3. Turn out dough onto a lightly floured surface, and deflate it to remove excess air. Divide each ball in half. Roll each dough quarter into a 9x6-inch rectangle. Layer rectangles on top of one another, alternating light and dark. Starting at one long side, roll dough into a log. Spray a 9x5-inch loaf pan with cooking spray. Place loaf seam side down in pan. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
  4. Preheat oven to 375°F.
  5. For topping: In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash over loaf. Using a sharp knife or lame, make 4 deep slashes across top of loaf. Sprinkle with caraway seeds and flax seeds. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F, 35 to 40 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack.

 

Read the whole article in Bake From Scratch Winter 2016.

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