Marbled Rye Not Abm Recipes

MARBLED RYE (NOT ABM)

Steps:

• MAKE LIGHT RYE: Stir together the flours, salt, yeast, and caraway seeds in the bowl of a stand mixer (or food processor, if you've got at least a 4-quart bowl).
• Add molasses, shortening, and 1-1/4 cups water; with paddle attachment of mixer, mix for about one minute at low speed, or until dough gathers up all the loose flour. Add remaining two spoonfuls of water only if needed to form a ball of dough.
• Increase speed to level 2 and knead for four minutes -- no more! The rye flour won't like further kneading. (If kneading by hand, knead for about 6 minutes.) Transfer dough to a lightly oiled bowl, turn dough around so that it's coated in oil, and cover bowl with plastic wrap. Set aside to rise.
• MAKE DARK RYE: Follow the same procedure to make the dark rye, with the following addition: Blend unsweetened cocoa powder with two tablespoonfuls of water, forming a paste. Add this to the dough when you add the wet ingredients. When finished kneading, add dough to oiled bowl, turn dough over to coat with oil, cover with plastic wrap and set aside to rise.
• Allow dough to rise for approximately 90 minutes, or until doubled in size. Note: If you want to make the dough in the morning for that evening's supper, you can pop the bowls into the refrigerator and take them out at the appropriate time to finish rising. It may take a little longer than 90 minutes, but it won't hurt the dough or the finished bread.
• Shape the bread: Mr. Reinhart recommends making two loaves, either by braiding or swirling. (See his book for directions.) To make the rolls, cut -- don't rip -- a piece of dough from both the light and dark ryes; pieces should be maybe twice the size of a ping pong or golf ball. Stretch each ball into a rope approximately 8 inches long, then squeeze the ropes together into one rope. Gently twist the rope, then form it into a pinwheel shape, pinching the outside end of the rope into the bottom of the roll.
• Place rolls on parchment paper on a large baking sheet or jelly roll pan. Allow rolls to touch each other; they'll easily pull apart later.
• Mist the pan of rolls with oil and cover loosely with plastic wrap. Allow to rise for another 90 minutes, or until nearly doubled in size.
• Note: Here's another stage where you can delay things, so the rolls will be ready for dinner that night. When the rolls are shaped and in the pan, you can put the pan in the fridge before the dough rises; it can stay there for a day or two, if necessary. Then pull the pan out for the final rise and baking.
• Preheat oven to 350.
• Bake for 20 minutes, then rotate pan. Bake for approximately another 20 minutes, or until internal temperature of bread reaches 190°F.
• When rolls are finished, remove from oven and allow to cool for 1-2 hours before eating. (That's just so the flavor develops; if you can't stand it and need to try one while they're still warm, it won't hurt a thing!).

SEEDED MARBLE RYE BREAD

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.

MARBLED RYE BREAD

Steps:

• To make the light rye, stir together the flours, salt, yeast, and caraway seeds in a 4-quart bowl (or in the bowl of an electric mixer). Add the molasses, shortening, and 1 1/4 cups water. Mix until the dough gathers all the loose flour and forms a ball (or mix for about 1 minute on low speed with the paddle attachment), adding the additional 2 tablespoons of water only if needed. Sprinkle a little flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium-low speed with the dough hook). Knead for 4 to 6 minutes (or 4 minutes by machine), adding sprinkles of flour, if necessary. The dough should feel supple and pliable, a little tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
• To make the dark rye, stir together the flours, salt, yeast, and caraway seeds in a 4-quart bowl (or in the bowl of an electric mixer). Add the molasses, shortening, 1 1/4 cups water, and liquid caramel coloring. Mix until the dough gathers all the loose flour and forms a ball (or mix for about 1 minute on low speed with the paddle attachment), adding the additional 2 tablespoons of water only if needed. Sprinkle a little flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium-low speed with the dough hook). Knead for 4 to 6 minutes (or 4 minutes by machine), adding sprinkles of flour, if necessary. The dough should feel supple and pliable, a little tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
• Ferment both doughs at room temperature for approximately 90 minutes, or until each dough doubles in size.
• Turn each of the doughs onto a lightly floured counter and divide and shape them according to one of the methods shown below.
• Mist the loaves with spray oil and cover loosely with plastic wrap. Proof at room temperature for 60 to 90 minutes, or until the loaves nearly double in size. (Most ovens do not hold 2 sheet pans at once, so if you are using sheet pans, put 1 of them in the refrigerator instead of immediately proofing the dough. The dough can then be proofed and baked as much as 2 days later.)
• Preheat the oven to 350°F with the oven rack on the middle shelf. For the egg wash, whisk together the egg and water until frothy and brush the loaves evenly but gently with the mixture.
• Bake for approximately 45 minutes (the time will vary depending on the oven and whether you are baking freestanding loaves or in a large or small loaf pan). You may need to rotate the pan(s) 180 degrees after 20 minutes for even baking. The internal temperature of the bread should be 190°F, and the loaves should make a hollow sound when thumped on the bottom.
• When the loaves have finished baking, remove them immediately from the pans (if using) and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
• (A) Cut each dough into 12 even-sized pieces. Separate the pieces into 2 piles, with an equal number of dark and light pieces in each. (B) Form each of the piles into a solid mass of dough and then (C) shape each into a bâtard (page 73). You can bake the loaves freestanding (recommended) or in oiled 8 1/2 by 4 1/2-inch loaf pans (D). For freestanding loaves, prepare 2 sheet pans by lining each pan with baking parchment. Place a shaped loaf across the length of a pan, using 1 pan for each loaf.
• Divide each dough into 4 even-sized pieces. Roll out each piece with a rolling pin into an oblong about 5 inches wide and 8 inches long. For spirals, take a light rye piece and lay a dark rye piece on top, then add a light rye piece, then one more dark rye piece (A). Roll this stack up into a bâtard and seal the bottom (B). Repeat with the remaining dough to make 2 loaves. Place the loaves across the width of 2 baking parchment-lined sheet pans or in 2 oiled 8 1/2 by 4 1/2-inch loaf pans. For bull's-eyes, roll up a dark rye piece into a bâtard about 8 inches long (C). Take a light rye piece and wrap it around the bâtard and seal the bottom. Repeat with the remaining dough to make 4 small loaves. Place the loaves on 2 baking parchment-lined sheet pans.
• For braided marbled rye, divide each dough into 4 even-sized pieces. Roll out each of the pieces into strands about 10 to 12 inches in length, thicker in the middle and slightly tapered toward the ends. Braid 2 light and 2 dark pieces together using the 4-braid method. Place the loaves widthwise on 2 baking parchment-lined sheet pans or in 2 greased 8 1/2 by 4 1/2-inch loaf pans.
• Enriched, standard dough; direct method; commercial yeast
• 10 to 15 minutes mixing; 3 hours fermentation, shaping, and proofing; 45 to 60 minutes baking
• The most important principle when combining two or more bread doughs into one loaf is that they must have a similar texture and rising time. This is to ensure that the texture of each color is the same and that each dough bakes in the same time frame.
• Bakers generally use clear flour when making rye bread (see page 30). This formula works fine with regular bread flour or highgluten flour, but by all means use clear flour if you have access to it.
• White rye flour is milled rye flour that has been sifted twice to remove the bran and germ. However, rye flour, even when sifted, retains an off-white color that distinguishes it from flour milled from wheat berries. There is another version of rye flour called dark rye, milled from the outer endosperm of the rye berry and thus coarser and full of pigments. Another type is called pumpernickel rye, which is whole rye berries, coarsely milled. There is also a grade called rye meal, which is even more coarsely milled. Dark rye is useful in some breads, especially German-style rye, but it does tend to make a much heavier loaf, not appropriate for the marbled rye of this formula.
• You can substitute margarine, vegetable oil, or butter for the shortening if you prefer, but shortening yields the most tender texture.
• Caramel coloring is basically burnt sugar and is available in liquid form in some markets and from bakery suppliers. When making dark rye bread with caramel coloring, you may need to hold back an equal amount of water to ensure that the final textures of the light and dark doughs match. Cocoa, instant coffee, or carob powder may be substituted, but they lend a bitter flavor to the dough that some people don't like.
• Rye breads should always be mixed for a shorter time than wheat breads because the pentosan gums in the rye interfere with gluten development (rye has a different protein profile than wheat, with glutelin replacing glutenin). Once the dough gums up, no amount of additional flour will make it feel less gummy. If the gums do begin to kick in, finish mixing and proceed anyway, handling the dough with a little flour on your hands to protect against sticking.
• Marbled Rye Bread %
• White rye flour: 30.8%
• Bread flour: 69.2%
• Salt: 1.9%
• Instant yeast: .97%
• Caraway seeds: .87%
• Molasses: 3.8%
• Shortening: 5.1%
• Water (approx.): 56.4%
• Caramel coloring (used only in Dark Rye): 2.6%
• Total: 169 to 171.6%

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.