Marble Rye Bread
This might be one of my favorite breads. That’s saying a lot because I bake bread all the time. I bake both rye and pumpernickel breads. For some reason I never put the two together. A friend had been asking me for some time to make a marble rye, so I did. It came out really nice. I baked mine in loaf pans, since I wanted the bread for sandwiches. You can also roll the dough out and bake on a baking sheet. Directions for both versions are included below. So here is the recipe. I hope you try it. I think you will be as pleased as we were.
Marble Rye Bread
Light Rye Dough
1 packet active dry yeast or 2½ teaspoons
2 cups all-purpose or bread flour
2 teaspoons salt
2 tablespoons granulated sugar
1 tablespoon caraway seeds
1 cup warm water (120° to 130°F)
¼ c. dill pickle juice – or ¼ c. water
2 Tablespoons oil
1 1/3 cups medium rye flour
Pumpernickel Dough
1 packet active dry yeast or 2½ teaspoons
2 cups all-purpose or bread flour
2 teaspoons salt
1 tablespoon caraway seeds
2 tablespoons cocoa
1¼ cup warm coffee (120° to 130°F)
2 tablespoons molasses
2 T. oil
1 1/3 cups medium rye flour
Make the light rye dough: In a large bowl, combine yeast, 1 cup all purpose or bread flour, salt, sugar and caraway seeds; mix well. Add water, pickle juice and oil to flour mixture. Mix using wooden spoon or dough whisk until all ingredients are incorporated and have a shaggy dough. Gradually stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on lightly floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle; about 1-1½ hours.
Make the pumpernickel dough: In a large bowl, combine yeast, 1 cup all purpose or bread flour, salt, caraway seeds and cocoa; mix well. Add coffee, molasses and oil to flour mixture. Mix using wooden spoon or dough whisk until all ingredients are incorporated and have a shaggy dough. Gradually stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on lightly floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger; about 1-1½ hours.
On lightly floured surface, divide each dough in half. Roll or pat each half to a 14×7-inch rectangle. For a dark crust, place a light rye piece on top of a dark rye. For a light crust, place a dark rye piece on top of a light rye. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Working from the center of the loaf to the ends, gently roll the loaf back and forth to form a baguette shape approximately 14-inches long. Place on a greased or silicone-lined baking pan. Repeat for second loaf. Cover loaves; let rise until indentation remains when lightly touched. Preheat oven to 375°F. After dough has risen, bake until internal temperature tests 190°F, about 40-45 minutes. Remove from pan; cool on rack.
Note: You can also bake the loaves in 2 (9×5) loaf pans. When rolling out the dough roll into a 10×8 inch rectangle. Roll up starting on the 10 inch side. Pinch dough together at the seams and place seam side down in greased bread pans. Cover and let rise until doubled. Baking time is about the same.
