Marbled Rye Bread

Name: Marbled Rye Bread
Yield: makes 2 to 4 marbled rye breads
Ingredients: 1 1/2 cups (6 ounces) white rye flour; 3 cups (13.5 ounces) unbleached bread or clear flour; 1 1/2 teaspoons (.38 ounce) salt; 1 3/4 teaspoons (.19 ounce) instant yeast; 1 1/2 teaspoons (.17 ounce) caraway seeds (optional); 1 tablespoon (.75 ounce) molasses; 2 tablespoons (1 ounce) shortening; About 1 1/4 cups plus 2 tablespoons (11 ounces) water, at room temperature; 1 1/2 cups (6 ounces) white rye flour; 3 cups (13.5 ounces) unbleached bread or clear flour; 1 1/2 teaspoons (.38 ounce) salt; 1 3/4 teaspoons (.19 ounce) instant yeast; 1 1/2 teaspoons (.17 ounce) caraway seeds (optional); 1 tablespoon (.75 ounce) molasses; 2 tablespoons (1 ounce) shortening; About 1 1/4 cups plus 2 tablespoons (11 ounces) water, at room temperature; 1 tablespoon (.5 ounce) liquid caramel coloring or 2 tablespoons (1 ounce) cocoa, carob, or coffee powder dissolved in 2 tablespoons (1 ounce) water; 1 egg, whisked with 1 teaspoon water until frothy

January 26, 2012

Either of these two formulas will make a delicious rye bread, light or dark. But combined, you can weave them together to make the fabled marbled rye of childhood memories and Seinfeld fame. These are made by the direct-dough method, as opposed to the sourdough method preferred for onion rye and deli rye. But the ease of making these breads, their soft texture, and their flexibility for braiding and blending make them a favorite of my students.

Recipe notes

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