Marble Rye Bread
Ingredients
Light Dough
-
1
teaspoon
active dry yeast
-
¾
cup plus 2 tablespoons
warm water
-
1¾
cups
bread flour
-
4
ounces
medium rye flour
-
1¼
teaspoons
kosher salt
-
1
teaspoon
caraway seeds
-
1½
tablespoons
vegetable oil
-
1
tablespoon
molasses
Dark Dough
-
1
teaspoon
active dry yeast
-
¾
cup plus 2 tablespoons
warm water
-
1¾
cups
bread flour
-
4
ounces
medium rye flour
-
1¼
teaspoons
kosher salt
-
1
teaspoon
caraway seeds
-
3
tablespoons
cocoa powder
-
1½
tablespoons
vegetable oil
-
1
tablespoon
molasses
For Baking
-
1
large
egg
-
to taste
none
vegetable oil for oiling bowls
-
to taste
none
nonstick cooking spray
Instructions
- Activate the yeast by pouring warm water over it and letting it rest for 5 minutes.
- Combine the light dough ingredients in a stand mixer and knead until smooth and tacky.
- Form the light dough into a ball and let it rise in a lightly oiled bowl for 1½ hours.
- Repeat the process for the dark dough, adding cocoa powder.
- Let both doughs rise until doubled in size.
- Divide each dough into 2 equal pieces, creating 4 pieces total.
- Shape each piece into a 6-inch square and stack them, alternating between light and dark dough.
- Roll the stack into a loaf shape and place it seam side down in a loaf pan.
- Cover and let rise again until doubled in size.
- Preheat the oven to 350 degrees and prepare an egg wash.
- Brush the loaf with the egg wash and bake for 20 minutes, then rotate and bake for another 20 minutes.
- Cool the bread on a wire rack before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
557
Total fat
9g
Total carbohydrates
103g
Total protein
18g
Sodium
744mg
Cholesterol
23mg
You might also like