Marbled Rye Bread

Marbled Rye Bread

Ingredients :

  1. Light Dough
  2. 225 g (1 + 3/4 cups + 2tbsp) strong white bread flour
  3. 115 g (scant 1 cup) rye flour
  4. 5 g (1 1/2 tsp) fast action yeast
  5. 1 tsp salt
  6. 25 g (scant 2 tbsp) softened butter
  7. 1 tbsp honey
  8. approx 220ml (scant cup) water

Dark Dough :

  1. 225 g (1 + 3/4 cups + 2tbsp) strong white bread flour
  2. 115 g (scant 1 cup) rye flour
  3. 5 g (1 1/2tsp) fast action yeast
  4. 1 tsp salt
  5. 25 g (scant 2 tbsp) softened butter
  6. 1 tbsp treacle
  7. 2 tbsp cocoa powder
  8. approx 220ml (scant cup) water
  9. milk and caraway seeds to finish optional
Marbled Rye Bread
Marbled Rye Bread

Instructions :

  1. Place all of the ingredients for the light dough except the water into a bowl and all of the ingredients for the dark dough except the water into a separate one. Gradually add the water to each bowl, mixing until it forms a soft, slightly sticky dough; you may not need to add all of the water or you may need a little more.
  2. Turn each dough out onto an un-floured surface and knead for about 10 minutes or so until they are smooth and elastic. Shape each dough into a ball and place in a lightly oiled bowl, cover, and leave to rise until doubled in size, about 1.5 hours.
  3. Grease an approx 28x13cm (11x5in) loaf tin (or you can just bake the loaf on a baking sheet). Punch down each dough and knead very briefly then divide each dough into 2 equal pieces. Roll each piece of dough out on a lightly oiled surface into a square about 20cm (8in) wide; stack the squares of dough on top of each other light then dark then light then dark; roll the stack out gently until it is about 27cm (10.5in) square then roll it up tightly into a log.
  4. Place the log seam side down in the loaf tin or on a baking sheet and cover loosely with oiled clingfilm. Leave to rise until doubled in size, 1-2 hours; meanwhile, heat the oven to 180C/350F/gas mark 4.
  5. Just before you place the loaf in the oven, cut several deep slashes across the top of the loaf, brush it with a bit of milk and scatter over a few caraway seeds if you like. Bake for 45-55 minutes until the loaf is well-risen and sounds hollow when tapped on the bottom, the internal temperature should reach 94C/200F.
  6. Turn the loaf out onto a wire rack and leave to cool completely before slicing.

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