The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Marbled Rye Bread

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Dwayne's picture
Dwayne

Marbled Rye Bread

Long time no post.

 

I wanted to try something different and a good friend said that she really like Marbled Rye (Hi, Grandma Phyllis) so that is the reason for this bake (like anyone here needs a reason to bake bread). So I pulled out Peter Reinhart's :The Bread Baker's Apprentice" (aka BBA).  This is the Marbled Rye Bread from there (page 183).  I followed the recipe pretty much exactly.  I scaled the recipe for a batch and a half, two loaves to give away and one to make sandwiches thru the week.

 

In this recipe you make tow doughs, which are identical except for the coloring that is added to one to make it darker.  I used Cocoa as the coloring agent.  One more change to the recipe, we were out of molasses so I used Karo corn syrup.

 

I was pretty pleased with the results.  However next time I will add a bit more water as the dough was very stiff.  Just like when I make a Cinnamon loaf I like to see lots of spirals (see http://www.thefreshloaf.com/node/20417/cinnamon-loaf).

Roll dough of each color out into a long rectangle.

Straighten edges as needed.

Place one dough on top of the other.  Next time I will have one loaf with the darker dough on the bottom (outside).

Begin to roll up the dough, keep it tight and eliminate any air pockets.

All rolled up.  Check to see how it will fit into the baking pan.  If needed elongate the loaf to fit nicely.

Elongated and ready for the pan.

All ready for the final rise.

Fresh from the oven.

Buttered and ready to be sampled.

 

I will be making this again.

 

Happy Baking, Dwayne

Comments

lazybaker's picture
lazybaker

Nice loaves! And perfect spiraling.

Dwayne's picture
Dwayne

LB,

 

Thanks.  Like I said, I like spirials!.  The picture in The Bread Baker's Apprentice has a spirail that is about one and a half.  The light and dark dough gives a good contrast.

 

Dwayne

dabrownman's picture
dabrownman

Looks like coffee or cocoa in the there to get that dark color contrast. Doesn't bother me since i use both sometimes to really make the bread pop. Nice example Dwayne.  Hope it taste as Jekyll and Hyde as it looks.

Happy baking

Dwayne's picture
Dwayne

DBM,

Yes, I used Cocoa for the coloring.  I wish that I had some liquid Carmel coloring.  No that I think about it "Inside The Jewish Bakery" has a recipe for the coloring.  I'll make that next time.

 

I'm a bit humor impaired, I am taking your "Jekyll and Hyde" comment to be similar to the Light Side vs the Dark Side (as in Starwars) .  Correct me if I'm wrong.

 

Dwayne

dabrownman's picture
dabrownman

You got it right.  Opposites; light and dark.  Some folks like to use the same dough for each and put something dark in one so the bread tastes the same no matter what part you are eating.  I prefer 2 different and opposite tasting breads - j & h :-)

It's a personal preference. 

clazar123's picture
clazar123

I'm glad you did pictures-I am a great monkey see-monkey do learner.

Dwayne's picture
Dwayne

Clarar,

 

My wife took the pictures with her iPad of the whole process and when writing this up there was no reason to not include them.  Normally when I take pictures it is just of the final product after baking.  I usually try and include a crumb shot as I know that someone would ask for that.  When reading other post here I really appreciate it when people include lots of picture of the whole bake, start to finish.

 

Dwayne

hanseata's picture
hanseata

Karin

Dwayne's picture
Dwayne

Thanks, I was happy with the way it turned out.

 

Dwayne

Mebake's picture
Mebake

Very attractive marble Rye, Dwayne! It looks super delicious sliced!

-Khalid

Dwayne's picture
Dwayne

Khalid,

 

Thanks.  It was very tasty.  I don't know why but I always associate Rye Bread with sandwiches.  Here I was just trying it with butter and it was good.

 

Dwayne