Seeded Marble Rye Bread Recipes

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.

MARBLE RYE BREAD

Steps:

• Author's note: Start by making two doughs-one light, one dark-with light rye flour. The only difference between the doughs is the addition of cocoa powder and an extra tablespoon or so of water in the darker dough. The key to combining the two doughs into one loaf of bread is to make sure both doughs feel the same when you're done kneading; in order for them to rise at an equal rate, they need to have a similar texture and suppleness. If one dough is softer than the other, the loaf will come out lopsided as soft, supple dough rises faster than stiffer dough.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the flours, salt, yeast, caraway seeds (if using), water, oil, and molasses on low speed until combined, about 1 minute. Increase the speed to medium low and mix until well combined and the sides of the bowl are clean, about 1 minute more. Switch to the dough hook and knead on medium-low speed until the dough is smooth and tacky (it should peel off your finger when you poke it, like a Post-it note), about 4 minutes. If the dough is too sticky, add more bread flour 1 Tbs. at a time, kneading to incorporate. If it's very stiff, knead in water 1 Tbs. at a time. (Alternatively, you can mix the dough in a large bowl by hand and then knead on an oiled surface; mixing and kneading will take longer.)
• Rub a little vegetable oil on a work surface to create an 8-inch circle, and put the dough on this spot. Using your hands, stretch and fold the dough up and over itself from all four sides into the center, crimping it where the folded ends meet, to form it into a tight, round ball that is smooth on the bottom.
• Invert the dough ball, setting it seam side down in a lightly oiled bowl that's twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 1-1/2 hours.
• Immediately after making the light dough, repeat the process to make the dark dough, adding more water if needed to make a dough with the same feel as the first dough. Stretch and fold the dough into a ball and let it rise in another lightly oiled bowl as described above.
• Author's note: Making the swirl is as easy as stacking alternating layers of light and dark dough and then rolling the stack into a loaf shape. Start by forming the dough layers into squares, which will roll up into an even loaf (unlike circles, which can yield a tapered loaf). I use a light coating of oil on my work surface instead of flour because it keeps the dough supple and easy to work with, and there's no risk of incorporating too much flour, which would dry out the dough.
• When both doughs have doubled in size, divide each into 4 equal pieces (about 5 oz. each). Generously coat the inside of two 8-1/2 x 4-1/2-inch loaf pans with cooking spray.
• Rub a little vegetable oil on a work surface, move two pieces of each dough to the oiled area, and flatten them with the palm of your hand. Using your hands or a rolling pin, gently shape each piece into a 6-inch square that's about 1/4 inch thick.
• Make a stack of the dough squares, starting with a light dough square on the bottom, then a dark square, then a light, and then the final dark piece; the bottom light piece will become the outside of the loaf. Firmly pat down the stack with the palm of your hand or lightly roll it with the pin so that all four pieces adhere to one another.
• Starting with the side closest to you, tightly roll the stack up into a loaf, pinching the seam closed with your fingertips to seal, if necessary. Repeat with the remaining dough for the second loaf.
• Set each loaf seam side down. Gently roll and stretch each until it's the same length as the pans. Place each loaf of dough seam side down in the pans, coat the tops with cooking spray, and cover the pans loosely with plastic wrap.
• Author's note: A second rise further develops the dough's flavor and relaxes the gluten strands inside, while also letting the dough rise to its proper size and shape before baking. If your kitchen is on the warm side, the loaves will rise faster, and vice versa.
• Set the loaves aside at room temperature until nearly doubled in size with tops that are about an inch above the edges of the pans, 1 to 2 hours. At this point, pressing on the dough with your finger should make a dimple that springs back slowly. If it springs back quickly, give the dough another 15 to 30 minutes to rise.
• Author's note: Baking is the ultimate transformation: Dough goes into the oven, and bread comes out. A light coating of egg wash-a mixture of beaten egg and water-gives the crust color and shine after baking. Underbaking yields gummy bread, so use an instant-read thermometer to check for doneness; inserting it close to the edge of the pan (without touching the pan) leaves a less noticeable hole.
• Position a rack in the center of the oven and heat the oven to 350°F.
• In a small bowl, whisk the egg with 1 Tbs. water and then lightly brush the tops of the loaves with the egg wash; discard any remaining egg wash. Bake for 20 minutes, then rotate and swap the positions of the pans. Continue baking until the loaves are a rich golden brown and an instant-read thermometer inserted into the center registers 190°F to 195°F , 20 to 25 minutes more. Transfer the loaves in their pans to a wire rack to cool. When cool enough to handle, remove the bread from the pans. Let cool completely before slicing.

SEEDED RYE BREAD

Steps:

• In a large mixing bowl, place the rye flour, white flour, yeast, salt, water, linseeds, poppy seeds, sesame seeds and sunflower seeds.
• Mix together with your hands until it becomes a soft, pliable dough.
• Place the dough on to a lightly floured, flat surface and knead for five minutes.
• Return the dough to the bowl and leave to rise for an hour.
• Preheat the oven to 400°F
• Shape the dough into a loaf, and roll the loaf in porridge oats.
• With a sharp knife, cut a line down the centre of the loaf. Place the loaf on a lightly greased baking sheet.
• Bake for 30 minutes, or until golden brown. Cool on a wire rack.

RYE BREAD

Steps:

• In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
• Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine. Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
• Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough.
• In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds.
• Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
• Preheat oven to 450 degrees on a conventional oven or 425 degrees on a convection oven. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
• Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

MARBLED RYE BREAD

Steps:

• To make the light rye, stir together the flours, salt, yeast, and caraway seeds in a 4-quart bowl (or in the bowl of an electric mixer). Add the molasses, shortening, and 1 1/4 cups water. Mix until the dough gathers all the loose flour and forms a ball (or mix for about 1 minute on low speed with the paddle attachment), adding the additional 2 tablespoons of water only if needed. Sprinkle a little flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium-low speed with the dough hook). Knead for 4 to 6 minutes (or 4 minutes by machine), adding sprinkles of flour, if necessary. The dough should feel supple and pliable, a little tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
• To make the dark rye, stir together the flours, salt, yeast, and caraway seeds in a 4-quart bowl (or in the bowl of an electric mixer). Add the molasses, shortening, 1 1/4 cups water, and liquid caramel coloring. Mix until the dough gathers all the loose flour and forms a ball (or mix for about 1 minute on low speed with the paddle attachment), adding the additional 2 tablespoons of water only if needed. Sprinkle a little flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium-low speed with the dough hook). Knead for 4 to 6 minutes (or 4 minutes by machine), adding sprinkles of flour, if necessary. The dough should feel supple and pliable, a little tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
• Ferment both doughs at room temperature for approximately 90 minutes, or until each dough doubles in size.
• Turn each of the doughs onto a lightly floured counter and divide and shape them according to one of the methods shown below.
• Mist the loaves with spray oil and cover loosely with plastic wrap. Proof at room temperature for 60 to 90 minutes, or until the loaves nearly double in size. (Most ovens do not hold 2 sheet pans at once, so if you are using sheet pans, put 1 of them in the refrigerator instead of immediately proofing the dough. The dough can then be proofed and baked as much as 2 days later.)
• Preheat the oven to 350°F with the oven rack on the middle shelf. For the egg wash, whisk together the egg and water until frothy and brush the loaves evenly but gently with the mixture.
• Bake for approximately 45 minutes (the time will vary depending on the oven and whether you are baking freestanding loaves or in a large or small loaf pan). You may need to rotate the pan(s) 180 degrees after 20 minutes for even baking. The internal temperature of the bread should be 190°F, and the loaves should make a hollow sound when thumped on the bottom.
• When the loaves have finished baking, remove them immediately from the pans (if using) and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
• (A) Cut each dough into 12 even-sized pieces. Separate the pieces into 2 piles, with an equal number of dark and light pieces in each. (B) Form each of the piles into a solid mass of dough and then (C) shape each into a bâtard (page 73). You can bake the loaves freestanding (recommended) or in oiled 8 1/2 by 4 1/2-inch loaf pans (D). For freestanding loaves, prepare 2 sheet pans by lining each pan with baking parchment. Place a shaped loaf across the length of a pan, using 1 pan for each loaf.
• Divide each dough into 4 even-sized pieces. Roll out each piece with a rolling pin into an oblong about 5 inches wide and 8 inches long. For spirals, take a light rye piece and lay a dark rye piece on top, then add a light rye piece, then one more dark rye piece (A). Roll this stack up into a bâtard and seal the bottom (B). Repeat with the remaining dough to make 2 loaves. Place the loaves across the width of 2 baking parchment-lined sheet pans or in 2 oiled 8 1/2 by 4 1/2-inch loaf pans. For bull's-eyes, roll up a dark rye piece into a bâtard about 8 inches long (C). Take a light rye piece and wrap it around the bâtard and seal the bottom. Repeat with the remaining dough to make 4 small loaves. Place the loaves on 2 baking parchment-lined sheet pans.
• For braided marbled rye, divide each dough into 4 even-sized pieces. Roll out each of the pieces into strands about 10 to 12 inches in length, thicker in the middle and slightly tapered toward the ends. Braid 2 light and 2 dark pieces together using the 4-braid method. Place the loaves widthwise on 2 baking parchment-lined sheet pans or in 2 greased 8 1/2 by 4 1/2-inch loaf pans.
• Enriched, standard dough; direct method; commercial yeast
• 10 to 15 minutes mixing; 3 hours fermentation, shaping, and proofing; 45 to 60 minutes baking
• The most important principle when combining two or more bread doughs into one loaf is that they must have a similar texture and rising time. This is to ensure that the texture of each color is the same and that each dough bakes in the same time frame.
• Bakers generally use clear flour when making rye bread (see page 30). This formula works fine with regular bread flour or highgluten flour, but by all means use clear flour if you have access to it.
• White rye flour is milled rye flour that has been sifted twice to remove the bran and germ. However, rye flour, even when sifted, retains an off-white color that distinguishes it from flour milled from wheat berries. There is another version of rye flour called dark rye, milled from the outer endosperm of the rye berry and thus coarser and full of pigments. Another type is called pumpernickel rye, which is whole rye berries, coarsely milled. There is also a grade called rye meal, which is even more coarsely milled. Dark rye is useful in some breads, especially German-style rye, but it does tend to make a much heavier loaf, not appropriate for the marbled rye of this formula.
• You can substitute margarine, vegetable oil, or butter for the shortening if you prefer, but shortening yields the most tender texture.
• Caramel coloring is basically burnt sugar and is available in liquid form in some markets and from bakery suppliers. When making dark rye bread with caramel coloring, you may need to hold back an equal amount of water to ensure that the final textures of the light and dark doughs match. Cocoa, instant coffee, or carob powder may be substituted, but they lend a bitter flavor to the dough that some people don't like.
• Rye breads should always be mixed for a shorter time than wheat breads because the pentosan gums in the rye interfere with gluten development (rye has a different protein profile than wheat, with glutelin replacing glutenin). Once the dough gums up, no amount of additional flour will make it feel less gummy. If the gums do begin to kick in, finish mixing and proceed anyway, handling the dough with a little flour on your hands to protect against sticking.
• Marbled Rye Bread %
• White rye flour: 30.8%
• Bread flour: 69.2%
• Salt: 1.9%
• Instant yeast: .97%
• Caraway seeds: .87%
• Molasses: 3.8%
• Shortening: 5.1%
• Water (approx.): 56.4%
• Caramel coloring (used only in Dark Rye): 2.6%
• Total: 169 to 171.6%

REAL NY JEWISH RYE BREAD

Steps:

• Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
• Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
• Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
• Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
• Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
• Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.