SEEDED MARBLE RYE BREAD
The addition of cocoa powder in the darker dough gives this bread its striking two-toned appearance and an earthier, deeper flavor than regular rye. The soft, supple doughs are easy to work with and require little to no bench flour when kneading and forming.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 4h45m
Yield Makes one 13-inch oblong loaf
Number Of Ingredients 18
Steps:
- Light Rye:Combine water and yeast in a large bowl. Let stand until foamy, about 5 minutes. Whisk in molasses and salt until dissolved. Add both flours, caraway seeds, and oil, stirring until a ragged dough forms. (Dough should be soft and tacky but not sticky -- add more bread flour, 1 tablespoon at a time, if dough is too wet; or water, 1 tablespoon at a time, if too dry.) Transfer to a clean work surface. Knead until smooth and elastic and dough springs back when lightly pressed, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
- Dark Rye:Repeat process for light rye, adding cocoa powder to yeast mixture along with flours.
- Preheat oven to 450 degrees. Punch down doughs and transfer to a clean work surface. Roll out each to an approximately 10-by-15-inch rectangle. Place darker dough on top of lighter dough. Starting at one short end, roll up doughs into a log. Pinch ends and seam together to seal. Gently roll back and forth with palms, applying more pressure toward edges, to shape into an approximately 13-inch-long torpedo (an Italian-baguette shape). Transfer to a parchment-lined baking sheet, seam-side down. Loosely cover and let rise until doubled in volume, 45 minutes to 1 hour. Using the tip of a sharp knife, make three 1/2-inch-deep diagonal slashes evenly across top of dough. Whisk egg white with 1 teaspoon water in a small bowl. Brush dough with egg wash; sprinkle generously with caraway seeds.
- Transfer dough on sheet to oven. Reduce temperature to 350 degrees and bake until puffed and golden brown, and a thermometer inserted in center registers 200 degrees, 40 to 45 minutes. Let cool completely on sheet on a wire rack before slicing and serving.
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Pagal Kto
[email protected]I'm really impressed with this bread. It's got a great flavor and texture. I'll definitely be making it again.
Ahmed Badawy
[email protected]This bread is a bit too dense for my taste. I prefer a lighter, airier bread. But the flavor is good.
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[email protected]I'm so glad I found this recipe. I've been looking for a good seeded marble rye bread recipe for a long time. This one is perfect. The bread is delicious and it's not too hard to make.
Stephanie Simpson
[email protected]This bread is so delicious and easy to make. I love that I can use my bread machine to make it. The only thing I would change is to add a little more salt.
PerfectionBiz Digital Branding Agency
[email protected]This bread is amazing! I love the flavor and texture. It's perfect for sandwiches or just eating plain. I'll definitely be making this bread again.
Anaza Peter
[email protected]I'm not sure what I did wrong, but my bread turned out really gummy. I think I might have added too much water.
Saqib faiz Faiz ul islam
[email protected]This recipe is a bit too complicated for me. I'm not a very experienced baker, so I think I'll stick to simpler recipes for now.
Laquita Murray
[email protected]I followed the recipe exactly, but my bread didn't turn out as well as I hoped. It was a bit dry and crumbly. Maybe I didn't knead it enough?
Saad Alkhafagi
[email protected]This bread was a bit denser than I expected, but it was still very good. The flavor was great, and it held up well to being toasted.
James Acret
[email protected]This bread is delicious! I love the marbled effect, and the seeds add a nice flavor and crunch. It's perfect for sandwiches or toast.
Olwethu Gumede
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of rye bread. But I'm so glad I did! This bread is amazing. It's got a great flavor and texture, and it's perfect for sandwiches.
Bokamoso Motsapi
[email protected]This bread is so easy to make, and it turns out perfect every time. I love the combination of rye and wheat flour, and the seeds add a nice crunch. It's the perfect bread for a hearty sandwich.
MD Monerul
[email protected]I've made this bread several times now, and it's always a hit. My family loves the nutty flavor and the chewy texture. It's the perfect bread for sandwiches, toast, or just eating plain.
Valerie Goodman
[email protected]This seeded marble rye bread is phenomenal! The crust is perfectly crisp, and the inside is soft and chewy. The flavor is complex and delicious, with a hint of sweetness from the molasses. I will definitely be making this bread again.