bread baking challenge # 19 -MARBLED RYE BREAD

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 doughs and to one the dough add 2 tsp of coffee/or cocoa, to make the dark color. Then you combine these 2 doughs 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 hours pass, the dough is well mixed, smooth, and nicely raised.

I cut in 2 pieces, each dough.

To make a spiral shape 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 in number from the light rye or dark rye, and just put them together in a shape of a loaf without following a specific order.

I covered it 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, with firm crumbs, and very tasty.