SEEDED MARBLE RYE BREAD
The addition of cocoa powder in the darker dough gives this bread its striking two-toned appearance and an earthier, deeper flavor than regular rye. The soft, supple doughs are easy to work with and require little to no bench flour when kneading and forming.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 4h45m
Yield Makes one 13-inch oblong loaf
Number Of Ingredients 18
Steps:
- 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.
SEEDED RYE BREAD
I grew up watching my grandma make bread and kuchen every Saturday. She would cover the buffet and dining room table with rising bread, kuchen and cinnamon rolls. I inherited her bread tins when she died and everytime I use one I think of those wonderful Saturdays and the smell of breads baking. My dad and grandpa loved her...
Provided by Marsha Gardner
Categories Savory Breads
Time 50m
Number Of Ingredients 10
Steps:
- 1. In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
- 2. Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine. Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- 3. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- 4. Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
- 5. Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough. Or you may free form your bread, I then sprinkle the sheet pan that I will bake them on with a bit of cornmeal to give the bottom a crunch and keep it from sticking.
- 6. In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds.
- 7. Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
- 8. Preheat oven to 450 degrees on a conventional oven or 425 degrees on a convection oven. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
- 9. Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
SEEDED RYE BREAD
Make and share this Seeded Rye Bread recipe from Food.com.
Provided by English_Rose
Categories < 60 Mins
Time 1h
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a large mixing bowl, place the rye flour, white flour, yeast, salt, water, linseeds, poppy seeds, sesame seeds and sunflower seeds.
- Mix together with your hands until it becomes a soft, pliable dough.
- Place the dough on to a lightly floured, flat surface and knead for five minutes.
- Return the dough to the bowl and leave to rise for an hour.
- Preheat the oven to 400°F
- Shape the dough into a loaf, and roll the loaf in porridge oats.
- With a sharp knife, cut a line down the centre of the loaf. Place the loaf on a lightly greased baking sheet.
- Bake for 30 minutes, or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 3448.6, Fat 67.7, SaturatedFat 9.2, Sodium 5585.1, Carbohydrate 610, Fiber 90.1, Sugar 12.8, Protein 115.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love