The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Marble Rye Experiment #1

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HeidiH's picture
HeidiH

Marble Rye Experiment #1

Thought I'd try to make marble rye since I have both cream of rye flour and dark rye flour at present.  Not bad for a first experiment but I think I need to cook it longer and slower and work more on the rolling.  I thought I had it circling around itself into more of a spiral.

The basics of this loaf:

Dark rye: 50 g dark rye flour,  200 g strong bread flour, 5 g yeast, 5 g salt, and 50 g molasses, 150 g whey (left over from making ricotta)

Light rye: 70 g cream of rye flour, 280 g strong bread flour, 7 g yeast, 7 g salt, 280 g whey.

AP flour for rolling and caraway seed for the outside.  Baked at 350 for 1 hour until 200 internal temp but probably needed a little more time in the oven for the dark to fully cook.

dabrownman's picture
dabrownman

is my all time favorite bagel.  I think I would like your bread too. I looks delectable.  Love the whey water.  You make cheese too?  Very nice indeed HeidiH.  I bet your bread is better just because you make cheese.

HeidiH's picture
HeidiH

Milk + acid + heat = ricotta.  It's really very simple.  I've found that if I keep the milk temp 180F or below and drain the ricotta but don't squeeze it that it melts into a really creamy pasta sauce that seems like it was made with mascarpone -- and much cheaper.  The whey is handy to use in bread or soup.

HeidiH's picture
HeidiH

The swirl is better as I got to the middle of the bread but it still probably needed some more baking.