Marbled Rye Bread
I think of this website as a learning adventure for me and all things baking. I started it years ago, and I had barely baked anything prior.
Over the past four years, I have learned to make so many different things.
I have learned how to make English muffins, New York-style bagels, cheesecake, and so many other things.
I feel like I have become fluent in baking cakes, cookies, and especially pies.
All this bragging aside, I am still intimidated by baking bread. Of course, the more I practice, the better I get, but I am still scared of baking bread.
This recipe for Marbled Rye Bread was very intimidating when I started it. But, I realized that it was easy as I got into it.
I am learning how to knead bread, realize when it’s ready, and not over-process it. That’s a big deal for me.
The pictures you see are from my first attempt at baking Rye Bread. When I first cut into it, I was pleased with the results.
This bread is moist and has that distinctive rye taste that goes so well with corn beef or whatever you decide to put between the slices.
Like most bread recipes, it is a commitment. You have to be willing to work with it for a few hours to enjoy the results.
Give this recipe a shot. If you are intimidated by baking bread like me, you might just be surprised by the results, and your friends and family will applaud when you show it off. Enjoy!
Marble Rye Bread
Delicious and impressive, that is what you will say about this easy to follow recipe.
Ingredients
Poolish Ingredients
- 150 grams water
- 1/4 teaspoon instant yeast
- 150 grams bread flour
Bread Ingredients
- 275 grams water, 105- 109 degrees
- 4 grams instant yeast
- 15 grams salt
- 330 grams bread flour
- 100 grams dark rye flour
- 300 grams poolish (see below )
- 15 grams caraway seeds
- 15 grams molasses
- 10 grams cocoa powder
Instructions
Poolish Instructions
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Stir ingredients and cover. Allow to ferment at room temperature for 24 hours.
Bread Instructions
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Add water, yeast, both flours, and the poolish to a stand mixer & mix on low with dough hook for 3min to combine.
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Increase the speed to high and continue mixing for 4min.
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When the dough has fully come together, add caraway seeds, and mix for no more than 30seconds on medium to incorporate. Do not over mix
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Remove 60% of dough and put it in a well-oiled bowl, and cover.
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Add molasses and cocoa to the dough that is still in the mixer bowl. Mix on low for 30 seconds, then increase the speed to high for another 30 seconds or until well incorporated.
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Place into a second well-oiled bowl and cover. Allow both doughs to rise at room temp for 30min.
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Stretch dough in the bowl by pulling each side of dough out and folding it into the middle. Perform this for 3 minutes on both doughs. Strength-building fold to both doughs as shown.
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Cover again and allow to rise at room temp for 90min.
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Prepare 1lb loaf pan with oil or pan spray. Flip doughs onto a floured work surface. Degas each piece into rough rectangles. Place brown dough on top of lighter dough and press to seal together.
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Roll into loaf and place in a loaf pan, cover, and proof at room temp for 60-90min.
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Score top of the loaf, place preheated 460F oven, spray loaf and oven well with water, and bake for 15 min. Then, reduce heat to 400F and bake for an additional 20min.
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Cool on rack, remove from the pan after 5 minutes.