Marble rye
Binging with Babish · ♥ 35.9K likes · 1.2M views · 13 min video
Read about loaves in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 270 g bread flour
- 185 g dark rye flour
- 28 g dried milk
- 1–1½ tsp onion powder
- 1 tbsp caraway seeds
- 18 g granulated sugar
- 35 g potato flour
- 2 tsp instant yeast
- 1¾ tsp kosher salt
Whisk the bread flour, rye flour, dried milk, onion powder, caraway seeds, sugar, potato flour, instant yeast and salt until homogenous.
- 1 tbsp unsweetened cocoa powder
Divide the dry mix into two equal parts and whisk the cocoa powder into one of them with no clumps.
- 140 ml room temperature water
- 14 g vegetable oil
Add water and vegetable oil to the cocoa half, mix on low speed one to two minutes with a dough hook until a dough forms, then knead on medium six to eight minutes to a smooth windowpane-passing dough.
Put each dough in its own oiled bowl, cover with plastic wrap and rise one to two hours until doubled.
Roll the darker dough out into a rectangle on a lightly floured counter, repeat with the lighter dough and lay it on top, brushing off excess flour.
Roll up, pressing out bubbles, and place seam side down in a well-oiled loaf pan, straight in the pan.
- beaten egg
- caraway seeds
Brush with beaten egg, sprinkle generously with caraway seeds and cut three diagonal slashes down the length.
Lower to 350F and bake another 20 minutes, then uncover and bake a final five until golden brown and 190 to 200F in the thickest part.
Rest 10 minutes in the pan, turn out and cool completely, at least four hours and ideally overnight, before slicing.