Sunday, June 3, 2007

Bread Alert: Marbled Rye

Mrs. Rouftop had a great idea today. "I'm going to bake a marbled rye bread," she declared. Then she looked at her to-do list and became despondent; as usual, she was trying to squeeze too many things into her Sunday. But it sounded like a fun bread to make, so I took up the challenge.

Sponge:
  • 1 cup whole wheat flour
  • 1 cup bread flour
  • 1 package yeast
  • 1 heaping tbsp apple butter
  • 2 cups water

After allowing it to sit for a day, divide the sponge into two large bowls.

Pumpernickel Bread:
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp caraway seed
  • 1 tsp salt
  • 1 c water
  • 2 tbsp molasses
  • 2 tbsp butter
  • 1.5 c rye flour
  • 1.5 C. bread flour

Rye bread:

  • 1 c water
  • 2 tbsp packed light brown sugar
  • 1 tbsp caraway seed
  • 1 tsp salt
  • 2 tbsp butter
  • 1 cup rye flour
  • 2 cups all-purpose flour

In each bowl, add non-flour ingredients to the sponge and stir to mix. Add the rye flour, then gradually add the bread flour until the dough is stiff enough to knead.

Knead each one for 5-10 minutes, then oil two bowls and allow them to rise separately. Punch down each one and knead briefly to get the air bubbles out.

Using your hands, flatten the rye bread into a large rectangle, then flatten the pumpernickel bread on top of it. Keep the pumpernickel rectangle a little smaller than the rye. Roll the combined rectangle into a cylinder. Divide the cylinder into two loaves, then pinch the ends so that you cannot see the pumpernickel at all -- only the rye exterior. Place on a cookie sheet that's been dusted with cornmeal, and allow to rise one hour.

Twenty minutes before the rising is through, preheat the oven to 350 degrees. Bake the loaves for 30 minutes or until it sounds hollow when tapped on the bottom.

Notes:
  1. Hooray, I preheated the oven in time!
  2. These loaves were ginormous because I failed to account for the water in the sponge, and had to add bread flour accordingly. That said, too much bread is hardly a problem 'round these parts.
  3. The loaves were placed on one cookie sheet. As a result, they grew together, so when they came out of the oven they were conjoined and needed separating. To try to toughen up the exterior where they were pulled apart, I reversed them in the oven and baked for an additional five minutes. Next time I suspect two loaves will merge I'll place them on separate cookie sheets.

Photos:

Mixing up two loaves of bread.
Ebony and ivory...
... rise together in perfect harmony...

...side by side on my counter (okay I'll stop now)The pumpernickel goes undercover.
Fresh outta the oven, wow did these guys rise!

We found this really tasty with Cypress Grove Lamb Chopper cheese.

No comments:

Website Counter