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Seeded Marble Rye Bread

                              Credit: 
                              Marcus Nilsson

Recipe Summary

prep: 35 mins

total: 4 hrs 45 mins

Yield: Makes one 13-inch oblong loaf

Ingredients

Light Rye

2/3 cup warm water (110 degrees)

1 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)

1 tablespoon unsulfured molasses

1 teaspoon kosher salt

1 cup unbleached bread flour

1 cup light rye flour

1 teaspoon caraway seeds, plus more for topping

1 tablespoon safflower oil, plus more for bowl

Dark Rye

2/3 cup warm water (110 degrees)

1 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)

1 tablespoon unsulfured molasses

1 teaspoon kosher salt

1 cup unbleached bread flour

1 cup light rye flour

2 tablespoons dark cocoa powder, such as Valrhona

1 teaspoon caraway seeds

1 tablespoon safflower oil, plus more for bowl

1 large egg white

Gallery

Seeded Marble Rye Bread

                              Credit: 
                              Marcus Nilsson

Recipe Summary

prep: 35 mins

total: 4 hrs 45 mins

Yield: Makes one 13-inch oblong loaf

Seeded Marble Rye Bread

                              Credit: 
                              Marcus Nilsson

Seeded Marble Rye Bread

                              Credit: 
                              Marcus Nilsson

Seeded Marble Rye Bread

Recipe Summary

prep: 35 mins

total: 4 hrs 45 mins

Yield: Makes one 13-inch oblong loaf

Recipe Summary

prep: 35 mins

total: 4 hrs 45 mins

Yield: Makes one 13-inch oblong loaf

prep: 35 mins

total: 4 hrs 45 mins

prep:

35 mins

total:

4 hrs 45 mins

Yield: Makes one 13-inch oblong loaf

Makes one 13-inch oblong loaf

Ingredients

Ingredients

  • 2/3 cup warm water (110 degrees)

  • 1 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)

  • 1 tablespoon unsulfured molasses

  • 1 teaspoon kosher salt

  • 1 cup unbleached bread flour

  • 1 cup light rye flour

  • 1 teaspoon caraway seeds, plus more for topping

  • 1 tablespoon safflower oil, plus more for bowl

  • 2/3 cup warm water (110 degrees)

  • 1 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)

  • 1 tablespoon unsulfured molasses

  • 1 teaspoon kosher salt

  • 1 cup unbleached bread flour

  • 1 cup light rye flour

  • 2 tablespoons dark cocoa powder, such as Valrhona

  • 1 teaspoon caraway seeds

  • 1 tablespoon safflower oil, plus more for bowl

  • 1 large egg white

Directions

Light Rye:Combine water and yeast in a large bowl. Let stand until foamy, about 5 minutes. Whisk in molasses and salt until dissolved. Add both flours, caraway seeds, and oil, stirring until a ragged dough forms. (Dough should be soft and tacky but not sticky – add more bread flour, 1 tablespoon at a time, if dough is too wet; or water, 1 tablespoon at a time, if too dry.) Transfer to a clean work surface. Knead until smooth and elastic and dough springs back when lightly pressed, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.

Dark Rye:Repeat process for light rye, adding cocoa powder to yeast mixture along with flours.

Preheat oven to 450 degrees. Punch down doughs and transfer to a clean work surface. Roll out each to an approximately 10-by-15-inch rectangle. Place darker dough on top of lighter dough. Starting at one short end, roll up doughs into a log. Pinch ends and seam together to seal. Gently roll back and forth with palms, applying more pressure toward edges, to shape into an approximately 13-inch-long torpedo (an Italian-baguette shape). Transfer to a parchment-lined baking sheet, seam-side down. Loosely cover and let rise until doubled in volume, 45 minutes to 1 hour. Using the tip of a sharp knife, make three 1/2-inch-deep diagonal slashes evenly across top of dough. Whisk egg white with 1 teaspoon water in a small bowl. Brush dough with egg wash; sprinkle generously with caraway seeds.

Transfer dough on sheet to oven. Reduce temperature to 350 degrees and bake until puffed and golden brown, and a thermometer inserted in center registers 200 degrees, 40 to 45 minutes. Let cool completely on sheet on a wire rack before slicing and serving.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Seeded Marble Rye Bread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Seeded Marble Rye Bread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest