MARBLED RYE BREAD
This is a perfect sandwich bread and it also toasts very well
Provided by Stephan Pappas
Categories Savory Breads
Time 2h25m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, whisk together the flours, salt, yeast, and caraway seeds.
- 2. Stir in the molasses, shortening and 1 1/4 cups water.
- 3. Keep stirring until the dough starts to form a ball (add the additional water if necessary.) Scrape dough onto a lightly floured surface and knead for about 4-6 minutes, add a little flour if needed to keep it from sticking.
- 4. The dough should be a slightly tacky, but should not stick to your hands. Move the dough into a large bowl that has been coated with cooking spray. Roll the dough ball to coat and cover the top with plastic wrap.
- 5. Repeat the same proccess again to create dough number two, this time adding the coloring to make the darker dough. Let both doughs set at room temperature to rise for about 60-90 minutes (depending on the temperature it may take up to two hours) until each dough has doubled in size.
- 6. Divide each dough into 4 equal pieces. Roll out the dough portions into 8 oblong pieces about 8" long by 5" wide. Start with one piece of light dough and stack a dark piece on top, add another light then another dark. Roll into a batard and seal the bottom. Repeat with remaining 4 pieces to make 2 loaves.
- 7. Repeat with remaining 4 pieces to make 2 loaves. Place each batard into loaf pans that have been sprayed with cooking spray. Lightly spritz the tops with cooking spray. Loosely cover each with plastic wrap and let rise for 45-90 minutes, until almost double in size. While the loaves are proofing, preheat oven to 350. When they are ready, beat 1 egg with a teaspoon of water until frothy. Carefully brush the top of each loaf right before you place them in the oven. Bake for 45-50 minutes, rotating halfway though, until the tops are a dark golden color. When tapped on the bottom it should sound hollow - you can also check the temperature - it should read 190-200. Remove from the pans and let cool on a wire rack at least 2 hours before slicing.
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Jerome Van Oss
[email protected]This recipe seems a bit complicated, but I'm willing to give it a try.
Ram page
[email protected]I'm not sure if I'm brave enough to try making this bread, but it sure does look good.
Sadar Ali
[email protected]This recipe is on my to-bake list. I love rye bread.
Kimbela Winston
[email protected]I can't wait to try this recipe. It looks delicious.
Idreesali Umar
[email protected]This bread is a keeper! It's so flavorful and versatile.
Lebohang Emily
[email protected]I'm so glad I found this recipe. It's the perfect bread for my favorite sandwiches.
KAWOOYA MARTIN
[email protected]This bread is delicious! I love the combination of rye and caraway seeds.
Naqeeb Masood
[email protected]I've made this bread several times now and it's always a hit. My family loves it.
Faruk Khan
[email protected]This bread is so easy to make and it always turns out perfectly. I love using it for sandwiches and toast.
Nour Mohamed
[email protected]I'm not usually a fan of rye bread, but this one is really good. It's not too sour and it has a nice chewy texture.
Ruta Eugene
[email protected]This is the best rye bread I have ever had. It's so flavorful and moist. I love the marbled effect.
Thomas Kearney
[email protected]I followed the recipe exactly and my bread turned out perfect. It was so delicious that I ate half of it in one sitting.
Vhalerie Borja
[email protected]This marbled rye bread is amazing! The crust is so crispy and the inside is so soft and chewy. I love the flavor of the rye flour and the caraway seeds. I will definitely be making this bread again.