Sold on a Monday by Kristina McMorris
This is the Rye Bread recipe I used for the Pastrami and Swiss on Rye, inspired by this book. After skimming a few marbled rye recipes, I realized cocoa powder was the secret ingredient to give the contouring colors. Neat! I’ve made variations of rye bread for years, so I settled on this one, both for ease, flavor, and sandwichability. I hope you like it!
Marbled Rye Bread
Course: BreadCuisine: German, North AmericanDifficulty: intermediateServings
10
slicesPrep time
30
minutesCooking time
40
minutesA tempting aroma of rye, onion, and caraway in this beautiful loaf.
Ingredients
1 1/2 cups water
2 3/4 teaspoons yeast
1/2 teaspoon sugar
2 tablespoons molasses
200 grams rye flour, about 1 2/3 cups
325 grams bread flour
1 teaspoon ground caraway powder
1 teaspoon onion powder
2 teaspoons salt
3 tablespoons powdered milk
1/4 cup butter
2 tablespoons cocoa powder
Directions
- Put the water, sugar, and yeast into the bowl of a stand mixer and let it sit for 5-10 minutes until the yeast has bubbled and frothed.
- Add to the yeast mixture the molasses, the rye flour, about half of the bread flour, milk powder, ground caraway, onion powder, salt, and butter. Knead with a dough hook for a few minutes on speed 2 until the dough is combined. Add the remaining bread flour and knead on 1 or 2 until you have a soft dough that pulls away from the sides of the bowl and the gluten is nicely developed, 7-10 minutes.
- Weigh the dough and divide in half. Place one half of the dough in an oiled bowl and cover to rise. Return the other half of the dough to the mixing bowl and add the cocoa powder and a sprinkle of water (about 1 teaspoon). Knead for a few more minutes until the cocoa powder is thoroughly combined. Oil another bowl and let the cocoa dough rise, covered. 2-3 hours for both doughs.
- Generously butter a large loaf pan (5×9 or slightly bigger). Roll out each dough to 10″ x 6″ on a lightly oiled surface. Stack the darker dough on top of the lighter dough. Roll the rolling pin up and down the stacked dough a few times to seal together and pop any bubbles.
- Roll up the dough tightly and seal the outer edge by pinching it to the roll. Place the rolled dough, seam side down, into the prepared bread pan. Cover and rise until almost doubled, another 2-3 hours. Preheat oven to 375 degrees.
- Bake the loaf for 15 minutes then turn the oven down to 350 degrees and bake for another 15-25 minutes, until the internal temperature reaches 185 degrees, or the loaf sounds hollow when thumped with a finger on the bottom. Remove the loaf from the pan and cool completely on a wire rack.