bread baking challenge # 19 -MARBLED RYE BREAD

MARBLED RYE BREAD. 





I started another challenge,  MARBLED RYE BREAD.I admired this bread in Bakery but  I had no idea you make 2 dough and to one of the dough add 2 tsp coffee/or cocoa, to make dark color. Then you combine this 2 dough to have a pattern, spiral or irregular shape. 


INGREDIENTS

*1 1/2 cup rye flour(6 oz)
*3 cups (13.5 oz) unbleached flour
*11/2 teaspoons (.38 oz) salt
*1 3/4 teaspoons (.19 oz) yeast
*1 1/2 teaspoon (.17oz) caraway seed
*1 tablespoon (.75 oz) molasses
*2 tablespoons (.1 oz) butter
*1 1/4 cups (11 oz) water R.T.

Make another dough exactly with  the same ingredients, 
adding
   *2 tablespoons cocoa, carob or coffee powder (your choice), dissolved in

   *2 tablespoons of water.


I used the bread machine to mix and rise the light rye and dark rye ( 2 tsp cocoa added) dough 




Once the 2 hour passed, the dough is well mixed, smooth, and nice raised.

I cut in 2 peaces, each dough.




To make spiral shape one roll the 2 pieces of dough, in a flat shape and roll them together to have a loaf well formed.




Another shape can be if you make small parts, equal as number from the light rye or dark rye and just put together in a shape of a loaf without following a specifically order.


I covered with plastic wrap and leave at room temp for 90 minutes to rise again.



Another way to make this marbled bread would be to make 4 ropes and braid it nice and neat.




Bake for 45 minutes at 375F, until the top and bottom sound hollow  and is nice and brown.




It is a soft, hearty bread, firm crumbs and very tasty.

Comments

Popular Posts