August 26, 2019 - 8:24am
Marathon bread i want to do a copycat recipe if anyone has one that is close to the ingredients but i don't want to do the wild yeast culture it looks like too much to do. I have some of the ingredients. I want to know what flour to use I have king arthur all purpose flour. Let me know i i should also use bread flour. I have rye flour and whole wheat flour. I bought the bread at Wegmans food store and it tasted so awesome so I want to try making my own with the fruit added. Anyone have a copy recipe that comes close to try. I will be using a hamilton beach bread maker.
I'm visiting a friend of mine next month and she asked me to come with a Marathon Bread recipe for us to bake together. I live in Florida and had never heard of the stuff (no Wegman's here!), but I found this recipe online. I question their use of whole wheat pastry flour- I don't think that would give the bread enough 'chew.' Again, i haven't had the stuff, so don't know what to aim for, but I think i would start with 40:40:20. or 50:40:10 White flour:whole wheat flour: rye. Too much whole wheat can make a heavier bread, but I would think after trying a loaf, you could adjust to bring it closer to the Wegman's loaf. Rye, I understand, in addition to a nice flavor helps the bread seem 'moister.'
My *guess* is the bread doesn't have a ton of chew if the online knock-off recipe used pastry flour. If that's the case, I'd think you'd be fine using AP flour for the white flour, vs. bread flour. After that, it looks like 'soup'! My husband makes great soup, and when I ask him what he does, he says, "I dunno, it's just soup! throw in good ingredients, and you'll have good soup!"
One more thing I will suggest- I see in looking at the list of ingredients my friend sent me (screen shot of ingredients sticker), is it has ascorbic acid and "enzymes." That will help the bread to come out a little softer. One of the first whole wheat breads I made that came out nicely was "Dee's Health Bread." She adds 2 tablespoons of lemon juice (ascorbic acid), and says somewhere you don't taste it, but it helps soften the texture of the bread. Note: she makes 6 loaves (unknown size) with this. I'd recommend adding a couple teaspoons of lemon juice with the Marathon Bread.
Good luck- let me know how it turns out! I may be trying a loaf here before visiting my friend! I'll let you know how it goes if I do, though I have nothing to compare it with... :-)
I’ve been deconstructing Wegman’s ingredient list and am on my second trial today. I baked the first 2 loaves too quickly and too hot. It came out crusty and a bit gummy inside, but the flavor is spot on. Sorry to say with all these nuts and seeds I used a sourdough preferment and gave the dough a long 18 hour cold ferment. But the knock down, deflated the Dough a bit too much before shaping.today I’ll bulk ferment to just 3 1/2 hours, shape and pan loaves for the long cold rise overnight. I’ll keep you posted.
Cranberry Seeded Marathon Bread RecipeINGREDIENTS
- 120g/½ cup sourdough starter (or 1tbsp yeast softened in ½ cup water)
- 640g/5 cups Bread or all-purpose flour
- 240g/2 cups Whole wheat and/or spelt flour (e.g. you can use 1 cup of each)
- 120g/1 cup Rye Flour
- *720g/3 cups water
- 480g/2 cups *(from the water listed above)
- 20g/1 Tbsp+1tsp sea salt (NOT iodized)
- 130g/1 cup dried cranberries
- 90g/ ½ cup grated carrots
- 72g/1 cup banana chips
- 72g/¾ cup dried diced apples
- 60g/⅔ cup rolled oats
- 60g/⅓ cup rye chops or cracked wheat
- 40g/3 Tbsp olive or coconut oil
- 14g/2 Tbsp honey
- 30g/1 Tbsp each sunflower, sesame, flax, millet, and pumpkin seeds
I was thinking of reconstructing it and I'm glad you're ahead of me. I find their ingredient list really surprising:
If they are following the labeling rules then there is more yeast than any of the remaining ingredients? That must be a load of yeast. Then there is less than 2% each of the last 21 ingredients!
I'm guessing their label is just plain wrong?