Marbled Rye Bread

Name: Marbled Rye Bread
Ingredients: 1¼ cups water; 4½ tsp oil; 2 cups bread flour; 1⅓ cups med. rye flour; 2 Tbsp sugar; 1½ tsp salt; 2 tsp caraway seeds; 2¼ tsp RED STAR Active Dry Yeast; 1¼ cups water; 4½ tsp oil; 2 cups bread flour; 1⅓ cups med. rye flour; 2 Tbsp sugar; 1½ tsp salt; 2 Tbsp cocoa; 2 tsp caraway seeds; 2¼ tsp Active Dry Yeast

6 steps

Roll together dark rye and light rye dough for a marbled rye bread - unique, beautiful. & delicious.

Updated at: Thu, 17 Aug 2023 13:58:21 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

114

High

Nutrition per serving

Calories872.2 kcal (44%)

Total Fat15.2 g (22%)

Carbs161.6 g (62%)

Sugars13.7 g (15%)

Protein26.7 g (53%)

Sodium1753.2 mg (88%)

Fiber15.4 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Light Rye

1 ¼ cupswater

4 ½ tspoil

2 cupsbread flour

1 ⅓ cupsrye flour

med

2 Tbspsugar

1 ½ tspsalt

2 tspcaraway seeds

2 ¼ tspDry Yeast

Active

Dark Rye

1 ¼ cupswater

4 ½ tspoil

2 cupsbread flour

1 ⅓ cupsrye flour

med

2 Tbspsugar

1 ½ tspsalt

2 Tbspcocoa

2 tspcaraway seeds

2 ¼ tspactive dry yeast

Instructions

Step 1

For the light rye dough, combine yeast, 1C bread flour, salt, sugar, & caraway seeds; mix well. Heat water & oil to 120° - 130°F; add to flour mixture. Blend on low speed; beat (3 min.) on med. speed. By hand, gradually stir in rye flour & enough of remaining bread flour to make firm dough. Knead (5-7 min.) on lightly floured surface until smooth & elastic. Place dough in lightly oiled bowl, turning to grease top. Cover; let rise until dough tests ripe.

Step 2

Repeat process to make dark rye dough, adding cocoa to flour mixture.

Preheat oven to 375°F

Step 3

Cover loaves; let rise until indentation remains when lightly touched. Bake (40-45 min.) Bread is thoroughly baked & its internal temperature tests 190°F. Remove from pan; cool on rack.

Step 4

SHAPING, RISING AND BAKING

Step 5

On lightly floured surface, divide each, light & dark, dough in half. Roll or pat each half to 14”x7” rectangle. (For a dark crust, place light rye piece on top.) Starting with shorter side, roll up tightly, pressing dough into a roll with each turn. Pinch edges & ends to seal. Working from center to ends, gently roll loaf back & forth to form baguette shape approximately 14” long. Place on a greased baking pan. (Repeat for second loaf.)

Step 6

YEAST: You can substitute Instant (fast-rising) yeast in place of Active Dry yeast. When using Instant yeast, expect dough to rise faster. Always let dough rise until ripe.

View on Red Star Yeast

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