Light and Dark Marble Rye

Light and Dark Marble Rye

  Marble rye used to fascinate me when I was a kid—I loved the swirl of different colors and I’d try to eat one swirl at a time. It never worked, but it was fun trying.

  Most marble rye breads have a broad swirl, but this one has a rather tight spiral with thin layers of the dark and light ryes. This bread uses white rye flour and pumpernickel flour for the greatest difference in color. Seek out white rye flour, even if you have to buy it online. Of course, you can still make this bread using light rye, which is more likely to be available at your grocery store, but you won’t get the variance of color.

Light and Dark Marble Rye

  If you can’t find pumpernickel flour, dark rye will work just fine. The cocoa powder added to the dough will get the dark swirl dark enough to make a difference, but you don’t actually taste the chocolate.

Makes one 9 x 5-inch loaf

Ingredients :

For the base do ugh :

  1. 11⁄2 cups room temperature water
  2. 1 teaspoon active dry yeast
  3. 2 cups (9 ounces) bread flour,
  4. plus more as needed

For the light rye do ugh :

  1. 1 cup (41⁄2 ounces) white rye flour
  2. 1⁄2 teaspoon kosher salt
  3. 1 teaspoon sugar
  4. 1 tablespoon olive oil

For the dar k rye do ugh :

  1. 1 cup (41⁄2 ounces) pumpernickel flour
  2. 1⁄2 teaspoon kosher salt
  3. 1 teaspoon sugar
  4. 1 tablespoon cocoa powder
  5. 1 tablespoon olive oil
  6. Nonstick baking spray

Instructions : 

On pre p da y 1: 

  Make the base dough: Combine the water, yeast, and bread flour in a medium bowl. Stir well to combine. Cover the bowl with plastic wrap and let it rest on your counter at room temperature overnight or up to 24 hours.

On pre p da y 2:

1. Split the base dough in half and transfer half to another bowl (or the bowl of your stand mixer). Try to get the halves as close to equal as possible.
2. To one half, add the light rye ingredients: white rye flour, salt, sugar, and olive oil. Mix to combine, then turn out and knead by hand or in your stand mixer fitted with the dough hook until the dough is smooth and elastic.
3. Set that dough aside, covered with plastic wrap, while you work with the second half of the base dough. To that, add the dark rye ingredients: pumpernickel flour, salt, sugar, cocoa powder, and olive oil. Mix and knead as you did for the first half.
4. Now, check the density of the two doughs by poking them to get a feel for the dough—they should be about the same (one shouldn’t feel like modeling clay and the other like a sofa cushion). You don’t want one very wet and the other very dry.
The cocoa powder will affect the texture of the dark dough, but otherwise they should feel evenly dense. If one dough feels much softer and squishier than the other, knead in a little extra flour. You shouldn’t need more than a tablespoon, if any at all.
5. Place the two doughs in separate large bowls, cover, and allow them to rest at room temperature for 30 minutes. Meanwhile, spray a 9 x 5-inch loaf pan with baking spray.
6. When the doughs have rested, flour your work surface lightly (with any flour other than the pumpernickel flour). Roll out each dough to a 6-inch square.
7. Place the dark dough on top of the light dough and roll them out to approximately 10 x 16 inches. Starting at one of the short ends, roll the doughs together, jellyroll style, and seal the seam. Pinch the ends closed and place the roll, seam side down, in the prepared loaf pan.
8. Cover the pan with plastic wrap or place the whole pan in a large plastic bag and tie the end closed. Refrigerate overnight.

On baking day :

1. Take the pan out of the refrigerator and heat the oven to 350°F.
2. Remove the plastic and bake the loaf until it is nicely browned and the interior temperature reaches 205°F on an instant-read thermometer, about 50 minutes.
Remove the bread from the pan and cool completely on a rack before slicing.

Other recipes Breads : Here

Resource : book make ahead breads
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