Zutaten für Marble Rye Bread
- Bread Flour
- 1 cup rye flour
- Dry Milk
- Potato Flakes
- Caraway Seed
- 2 teaspoons salt
- Sugar
- Instant Yeast
- Oil
- Water
- Instant Coffee Granules
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Zubereitung von Marble Rye Bread
- In a large bowl, combine 1 cup warm water (105-115°F) and 2 teaspoons of active dry yeast. Let stand for 5-10 minutes until foamy.
- Add 2 tablespoons of honey or molasses and 2 tablespoons of olive oil to the yeast mixture. Stir to combine.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 cup of rye flour, 2 teaspoons of salt, and 1 teaspoon of caraway seeds (optional).
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it in half.
- Shape each half into a rough loaf. Place one loaf in a greased 9x5 inch loaf pan.
- In a small bowl, combine 1/4 cup of rye flour and 2 tablespoons of water to create a paste. Spread this rye paste over the loaf in the pan.
- Place the second loaf on top of the rye pasted loaf. You can gently swirl the two loaves together to achieve a marbled effect.
- Cover the pan loosely with plastic wrap and let rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 50-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent with foil.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
232 g
Sugar
163g
Fat
58g
Carbs
159g
