Marbled Rye Sourdough Recipe

Marbled sourdough rye bread. Mix well heat water and oil to 120 to 130 f. Cover with a damp cloth or plastic wrap.

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And if you re not into sourdough baking no problem i cover the instant yeast version as well.

Marbled rye sourdough recipe.

In a separate large bowl combine all purpose flour rye flour butter cocoa molasses salt and yeast. It s made with caraway seeds and rye flour and without artificial flavors or colors. I could have just as easily called it swedish rye bread or aroma therapy bread for that matter takes the coveted baking bread smell to another level. I like to use cocoa powder to get a nice dark color eschewing any food coloring.

200g all purpose spelt flour 2 tablespoons active sourdough starter 100 ml wate r dough. Beat 3 minutes at medium speed. Blend at low speed. Mix dark cocoa powder with remaining 1 tablespoon rye flour.

My aim with marble rye was to achieve an even and distinct swirl for maximum aesthetic impact when sliced. How to make chocolate marbled sourdough spelt bread. Knead until smooth adding additional water or all purpose flour 1 tablespoon at a time if needed. This is my favorite rye bread recipe of all time.

Contrary to popular belief the dark swirl in a marbled loaf is not pumpernickel for an authentic way of baking german pumpernickel follow this recipe it s the same rye dough as the light swirl but made darker by adding a colouring agent. Mix all ingredients except color either by hand or a stand mixer. In this versatile new arrival german style rye sourdough provides the rich flavors of authentic german rye bread marbled with a classic san francisco style sourdough. Add to flour mixture.

Allow dough to rise until doubled in size about 1 to 1 1 2 hours. For the light rye dough combine yeast 1 cup bread flour salt sugar and caraway seeds. The cocoa powder also works as a great complementary flavor for the rye flour and caraway crust. Knead cocoa mixture into one portion of dough until fully incorporated.

Turn out dough onto a lightly floured surface and knead dough until smooth and elastic about 10 minutes. Gradually add 1 cup water beating until a soft dough forms. Place one portion of dough into each bowl and turn to coat. Lightly coat two large bowls with oil.

150g chocolate chips 2 large egg whites or 3 small 110g 65g sugar 50g all purpose spelt flour 20g blue corn flour or 20g hazelnut flour 2 tablespoons whole milk leaven. In a large mixing bowl combine all of the ingredients except the cocoa rye flour mixture stirring until the dough comes together. By hand gradually stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead until smooth and gluten has developed add in water of flour as needed.

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