Marble Rye Bread Recipe For Bread Machine

SUPERB RYE BREAD (BREAD MACHINE)

Steps:

• Bring all ingredients to room temperature and add to bread machine baking pan, in order suggested by manufacturer.
• Select basic setting (I use basic setting, medium size, light crust) and push Start.

MARBLE RYE BREAD

Steps:

• 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.

MARBLE RYE BREAD

Steps:

• Author's note: Start by making two doughs-one light, one dark-with light rye flour. The only difference between the doughs is the addition of cocoa powder and an extra tablespoon or so of water in the darker dough. The key to combining the two doughs into one loaf of bread is to make sure both doughs feel the same when you're done kneading; in order for them to rise at an equal rate, they need to have a similar texture and suppleness. If one dough is softer than the other, the loaf will come out lopsided as soft, supple dough rises faster than stiffer dough.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the flours, salt, yeast, caraway seeds (if using), water, oil, and molasses on low speed until combined, about 1 minute. Increase the speed to medium low and mix until well combined and the sides of the bowl are clean, about 1 minute more. Switch to the dough hook and knead on medium-low speed until the dough is smooth and tacky (it should peel off your finger when you poke it, like a Post-it note), about 4 minutes. If the dough is too sticky, add more bread flour 1 Tbs. at a time, kneading to incorporate. If it's very stiff, knead in water 1 Tbs. at a time. (Alternatively, you can mix the dough in a large bowl by hand and then knead on an oiled surface; mixing and kneading will take longer.)
• Rub a little vegetable oil on a work surface to create an 8-inch circle, and put the dough on this spot. Using your hands, stretch and fold the dough up and over itself from all four sides into the center, crimping it where the folded ends meet, to form it into a tight, round ball that is smooth on the bottom.
• Invert the dough ball, setting it seam side down in a lightly oiled bowl that's twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 1-1/2 hours.
• Immediately after making the light dough, repeat the process to make the dark dough, adding more water if needed to make a dough with the same feel as the first dough. Stretch and fold the dough into a ball and let it rise in another lightly oiled bowl as described above.
• Author's note: Making the swirl is as easy as stacking alternating layers of light and dark dough and then rolling the stack into a loaf shape. Start by forming the dough layers into squares, which will roll up into an even loaf (unlike circles, which can yield a tapered loaf). I use a light coating of oil on my work surface instead of flour because it keeps the dough supple and easy to work with, and there's no risk of incorporating too much flour, which would dry out the dough.
• When both doughs have doubled in size, divide each into 4 equal pieces (about 5 oz. each). Generously coat the inside of two 8-1/2 x 4-1/2-inch loaf pans with cooking spray.
• Rub a little vegetable oil on a work surface, move two pieces of each dough to the oiled area, and flatten them with the palm of your hand. Using your hands or a rolling pin, gently shape each piece into a 6-inch square that's about 1/4 inch thick.
• Make a stack of the dough squares, starting with a light dough square on the bottom, then a dark square, then a light, and then the final dark piece; the bottom light piece will become the outside of the loaf. Firmly pat down the stack with the palm of your hand or lightly roll it with the pin so that all four pieces adhere to one another.
• Starting with the side closest to you, tightly roll the stack up into a loaf, pinching the seam closed with your fingertips to seal, if necessary. Repeat with the remaining dough for the second loaf.
• Set each loaf seam side down. Gently roll and stretch each until it's the same length as the pans. Place each loaf of dough seam side down in the pans, coat the tops with cooking spray, and cover the pans loosely with plastic wrap.
• Author's note: A second rise further develops the dough's flavor and relaxes the gluten strands inside, while also letting the dough rise to its proper size and shape before baking. If your kitchen is on the warm side, the loaves will rise faster, and vice versa.
• Set the loaves aside at room temperature until nearly doubled in size with tops that are about an inch above the edges of the pans, 1 to 2 hours. At this point, pressing on the dough with your finger should make a dimple that springs back slowly. If it springs back quickly, give the dough another 15 to 30 minutes to rise.
• Author's note: Baking is the ultimate transformation: Dough goes into the oven, and bread comes out. A light coating of egg wash-a mixture of beaten egg and water-gives the crust color and shine after baking. Underbaking yields gummy bread, so use an instant-read thermometer to check for doneness; inserting it close to the edge of the pan (without touching the pan) leaves a less noticeable hole.
• Position a rack in the center of the oven and heat the oven to 350°F.
• In a small bowl, whisk the egg with 1 Tbs. water and then lightly brush the tops of the loaves with the egg wash; discard any remaining egg wash. Bake for 20 minutes, then rotate and swap the positions of the pans. Continue baking until the loaves are a rich golden brown and an instant-read thermometer inserted into the center registers 190°F to 195°F , 20 to 25 minutes more. Transfer the loaves in their pans to a wire rack to cool. When cool enough to handle, remove the bread from the pans. Let cool completely before slicing.

CARAWAY RYE BREAD (FOR THE BREAD MACHINE)

Steps:

• Put lukewarm water, milk powder, salt, brown sugar, molasses, butter, whole wheat flour, bread flour, rye flour, caraway seeds, and yeast into the pan of a bread machine in the order suggested by the manufacturer. Select the Grain setting and 2-pound loaf size.

JOSH'S MARBLED RYE BREAD

Steps:

• In a large bowl, whisk together 4 cups bread flour, 2 cups rye flour, potato flour, milk powder, sugar, caraway seeds, yeast, onion powder and salt. In another bowl, whisk together warm water and oil; pour over flour mixture and stir until combined. Dough will be sticky. Turn dough onto a lightly floured surface; with floured hands, knead dough, incorporating remaining 1 cup bread flour as needed until dough becomes smooth and elastic, 8-10 minutes. Divide dough in half. Mix dark cocoa powder with remaining 1 tablespoon rye flour; knead cocoa mixture into 1 portion of dough until fully incorporated. , Lightly coat 2 large bowls with oil. Place 1 portion of dough into each bowl and turn to coat. Cover and allow dough to rise until doubled in size, 1 to 1-1/2 hours. Working with 1 portion of dough at a time, turn onto lightly floured surface; roll each into a 14x12-inch rectangle. Place dough with cocoa on top of remaining dough; starting with a long side, roll jelly-roll style to form a spiral, pinching seam together to seal. Place seam side down in a greased 13x4-inch Pullman loaf pan, tucking ends under to form smooth loaf. Loosely cover pan with damp cloth or plastic wrap and allow to rise until doubled in size, 1 to 1-1/2 hours; dough should rise about 1/2 to 3/4 inch above edge of loaf pan. , Brush loaf with egg wash; using a sharp knife, cut 3-4 deep diagonal slashes on top of loaf. Cover with nonstick foil and place in preheated 400° oven; bake 15 minutes. Reduce heat to 375° bake 20 minutes. Remove foil; bake until loaf is deep golden brown and reaches an internal temperature of 200° when measured with an instant-read thermometer, about 10 minutes longer. Remove from oven; allow to cool 10 minutes. Remove loaf from pan. Cool completely on wire rack.

MARBLED RYE BREAD

Steps:

• Stir together flours, salt, yeast and caraway seeds in the bowl of an electric mixer or another large bowl. Add the molasses, butter and 1 1/4 cups water. Mix until the ingredient's combine to form a ball, about 1 minute. Add 2 tablespoons water if too dry. Using mixer on low speed knead dough for 4 minutes or transfer dough to a lightly floured surface and knead by hand for 4-6 minutes. Adding small sprinklings of flour or water as necessary to make a smooth dough. It should be tacky a bit but not sticky. Lightly oil a large bowl and transfer dough to bowl. Turn once to coat top. Cover with plastic wrap and let rest.
• Stir together flours, salt, yeast and caraway seeds in the bowl of an electric mixer or another large bowl. Add the molasses, butter and 1 1/4 cups water and caramel coloring or other substitute. Mix until the ingredient's combine to form a ball, about 1 minute. Add 2 tablespoons water if too dry. Using mixer on low speed knead dough for 4 minutes or transfer dough to a lightly floured surface and knead by hand for 4-6 minutes. Adding small sprinklings of flour or water as necessary to make a smooth dough. It should be tacky a bit but not sticky. Lightly oil a large bowl and transfer dough to bowl. Turn once to coat top. Cover with plastic wrap and let rest.
• Let both doughs rest for about 1 1/2 hours or until doubled in size.
• Turn each dough onto lightly floured surface and divide and shape as follows:
• Divide each dough into 4 even sized pieces. Roll each piece with a rolling pin an oblong about 5 inches by 8 inches long. Stack light rye with a dark rye, light and then dark. Roll this stack up into a batard and seal the bottom. Repeat with the remaining loaves to make 2 loaves.
• Place the loaves in parchment lined or greased loaf pans. Mist with spray oil and cover with plastic wrap. Let rise for 60-90 minutes or until nearly doubled in size.
• Preheat oven to 350 degrees. Whisk egg with 1 teaspoon water. Brush evenly over top of loaves. Bake for 45 minutes. If using a thermometer temperature should reach 190 degrees F and loaves should make a hollow sound when tapped.
• Remove immediately from pans and let cool on a rack for at least 1-2 hours before slicing.

MARBLED RYE BREAD

Steps:

• Place all of the ingredients for the light dough except the water into a bowl and all of the ingredients for the dark dough except the water into a separate one. Gradually add the water to each bowl, mixing until it forms a soft, slightly sticky dough; you may not need to add all of the water or you may need a little more.
• Turn each dough out onto an un-floured surface and knead for about 10 minutes or so until they are smooth and elastic. Shape each dough into a ball and place in a lightly oiled bowl, cover, and leave to rise until doubled in size, about 1.5 hours.
• Grease an approx 28x13cm (11x5in) loaf tin (or you can just bake the loaf on a baking sheet). Punch down each dough and knead very briefly then divide each dough into 2 equal pieces. Roll each piece of dough out on a lightly oiled surface into a square about 20cm (8in) wide; stack the squares of dough on top of each other light then dark then light then dark; roll the stack out gently until it is about 27cm (10.5in) square then roll it up tightly into a log.
• Place the log seam side down in the loaf tin or on a baking sheet and cover loosely with oiled clingfilm. Leave to rise until doubled in size, 1-2 hours; meanwhile, heat the oven to 180C/350F/gas mark 4.
• Just before you place the loaf in the oven, cut several deep slashes across the top of the loaf, brush it with a bit of milk and scatter over a few caraway seeds if you like. Bake for 45-55 minutes until the loaf is well-risen and sounds hollow when tapped on the bottom, the internal temperature should reach 94C/200F.
• Turn the loaf out onto a wire rack and leave to cool completely before slicing.