Marbled Rye Not Abm Recipes

MARBLED RYE BREAD

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• Turn the loaf out onto a wire rack and leave to cool completely before slicing.

SEEDED MARBLE RYE BREAD

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.

JOSH'S MARBLED RYE BREAD

Steps:

• In a large bowl, whisk together 4 cups bread flour, 2 cups rye flour, potato flour, milk powder, sugar, caraway seeds, yeast, onion powder and salt. In another bowl, whisk together warm water and oil; pour over flour mixture and stir until combined. Dough will be sticky. Turn dough onto a lightly floured surface; with floured hands, knead dough, incorporating remaining 1 cup bread flour as needed until dough becomes smooth and elastic, 8-10 minutes. Divide dough in half. Mix dark cocoa powder with remaining 1 tablespoon rye flour; knead cocoa mixture into 1 portion of dough until fully incorporated. , Lightly coat 2 large bowls with oil. Place 1 portion of dough into each bowl and turn to coat. Cover and allow dough to rise until doubled in size, 1 to 1-1/2 hours. Working with 1 portion of dough at a time, turn onto lightly floured surface; roll each into a 14x12-inch rectangle. Place dough with cocoa on top of remaining dough; starting with a long side, roll jelly-roll style to form a spiral, pinching seam together to seal. Place seam side down in a greased 13x4-inch Pullman loaf pan, tucking ends under to form smooth loaf. Loosely cover pan with damp cloth or plastic wrap and allow to rise until doubled in size, 1 to 1-1/2 hours; dough should rise about 1/2 to 3/4 inch above edge of loaf pan. , Brush loaf with egg wash; using a sharp knife, cut 3-4 deep diagonal slashes on top of loaf. Cover with nonstick foil and place in preheated 400° oven; bake 15 minutes. Reduce heat to 375° bake 20 minutes. Remove foil; bake until loaf is deep golden brown and reaches an internal temperature of 200° when measured with an instant-read thermometer, about 10 minutes longer. Remove from oven; allow to cool 10 minutes. Remove loaf from pan. Cool completely on wire rack.