Marble Rye Bread
This is a fabulous bread I make often. It is easy even for beginners, I think! Rye bread became a staple in eastern European countries because it grows well in cool climates
- Ready In:
- 16hrs 5mins
- 3 cups bread flour
- 1 3⁄4 cups rye flour
- 1⁄4 cup dry milk
- 1⁄4 cup potato flakes
- 1 tablespoon caraway seed
- 2 1⁄3 teaspoons salt
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- 3 tablespoons oil
- 1 3⁄4 cups water
- 1 -2 tablespoon instant coffee granules, mixed with 1 tablespoon rye flour
- Mix all ingredients except color either by hand or a stand mixer. Knead until smooth and gluten has developed, add in water of flour as needed. Dough will be soft and sticky, as this is how rye dough feels It makes a tacky dough, not like white! This takes about 7'10 minutes. Put dough in a large, lightly oiled bowl and let rise until it is puffy, about 1 1/2 hours.
- Remove, divide in half. Knead the color into one half. Roll each half into a 8x11 inch rectangle. Put one on top of the other, I put the lighter one on the bottom so the lighter color is the outside of the finished loaf. You, of course can decide for yourself! Roll into a loaf, jelly roll style, starting with the 8' side, tuck ends inches.
- You can either make a free form loaf and put on a parchment lined sheet pan or use a large lightly oiled bread pan. In either case, cover with a damp towel or a piece of lightly spayed cling film. Let rise until doubled, approximately 1-11/2. In the meantime preheat the oven to 400 degrees.
- Place the bread in, bake for 15 minutes, reduce heat to 350 and bake for an additional 20-25 minutes, until it has an internal temperature of 190 F, or sounds hollow when tapped. Remove and cool completely on a wire rack.
- You can easily omit the dry milk, it is only there for nutrition and it makes for a more tender crumb. Also, the coffee is only to darken one half, so you get the different colors. You can't taste it! Some recipes call for cocoa,which I think you can taste, others for caramel coloring. I simply think instant coffee is easier.
MY PRIVATE NOTES
Add a Note
Join The Conversation
Awesome! Used 2 tbs cocoa ( didn't have instant coffee) however wasn't dark enough - added brown food color as well. Didn't have bread flour so I used 3 tsp yeast. Normally w/ instant yeast I get a faster rise than recipe states but not this time! It took the exact time to rise just as recipe states. Wonderful, easy recipe!! Also I doubled caraway seeds
Delicious rye bread! I mixed the dough in my stand mixer, using medium rye flour. We loved the subtle rye flavor this flour and the caraway seeds gave to the bread. Also, I used the caramel coloring option instead of the instant coffee. I brushed the crust with melted butter after removing from the oven to give it a softer crust. This bread makes wonderful sandwiches and toast. **Made for the pammyowl cookathon - November 2013**