Its not often that I am motivated to bake a bread for its aesthetic value, but whilst browsing around some of my favourite bread baking blogs I happened upon this beautifully impressive to look at bread and I immediately wanted to try it out. I also am a fan of swirl breads as it is a great way to combine different flavoured doughs and create new breads.
So I stumbled upon this bread recipe whilst browsing the content of ladlesandwhisks. I enjoy this blog as it is a nice eclectic mix of baking recipes (breads, cakes, and more) that come directly from the authors kitchen, each recipe is nicely embellished with stories of friends, fun and community.
I have subsequently learned from a fellow bread baker that this recipe originates from the master baker Dean Brettschneider, as with many things after alterations, modifications and the wonders of the WWW this fact has gotten lost along the way. So here I want to correct that and give credit where credit is due, and that is, of course to Dean Brettscheider.
So this Marbled Rye bread is simply made from a basic yeast dough with a mix of whole rye flour and all purpose wheat flour. You simply make 2 batches of the dough and darken one with the addition of cocoa (the cocoa does not add any chocolate flavour!) so that you have 2 identical doughs, one light rye and one dark. Then roll swirl the doughs together and bake as a normal loaf. The most difficult part of this straight forward recipe is waiting for the bread to cool! before slicing to reveal that wonderful swirl!
Recipe for Marbled Rye bread
Adapted from “a swirl of black and white marbled rye”
For the White Rye
177g Stone-ground whole grain rye flour (or white rye flour)
354g Bread flour or All Purpose flour
1 tsp salt
3/4 tsp instant yeast
1/2 Tbs liquid malt
1 Tbs brown sugar
1 Tbs oil or softened butter
About 350ml water at room temperature ( you might need more or less)
For the Dark Brown Dough
Use the same measurements as above and add 1 Tbs of cocoa to achieve a dark brown colour.
- Combine all the ingredients for the light rye dough and knead for 6-8 minutes, either by hand or using an electric mixer and dough hook. Set aside.
- Repeat step one but this time add the cocoa to darken the dough. After kneading make sure the doughs are of similar consistency.
- Place each dough ball into an oiled bowl, cover and leave at room temperature to rise for 1 hour.
- Once doubled in size, turn out each dough and roll into evenly sized rectangles, match the shorter end with the size of your loaf tin.
- Choose whichever rectangle looks the smallest and place it on top of the other one. Moisten the upper surface to help the doughs adhere when rolled up.
- Roll the dough up from the shorter end, see picture above, and place in your buttered loaf tin.
- Leave at room temperature to re-rise for 45 minutes. Pre-heat your oven to 250 degrees C.
- When ready to bake, brush the top of the loaf with melted butter and make 2 lengthwise cuts into the surface, to allow for an even oven spring.
- Bake at 250 degrees C for 10 minutes and then reduce the heat to 190 degrees and bake for a further 30-35 minutes, until nicely browned and hollow sounding when tapped.
- Leave to cool on a wire rack while your anticipation builds!