Marble Rye Pumpernickel Bread Swirl And Braid Dough Rec Today i had a new bread adventure! i made both rye and pumpernickel bread dough. i made a swirl with both doughs and i braided the other. both turned out gor. Combine 8 oz warm water, 1 teaspoon dry yeast, 2 ½ oz rye flour and ½ cup of the bread flour in a mixer bowl. mix until a thick batter is formed. cover the bowl and set the sponge aside for 30 minutes. (start the sponge for the dark dough at the same time.) if you're using a stand mixer, switch to the dough hook.
Rye Pumpernickel Swirl Bread Rye Rolls Recipe Rolls Recipe Lightly grease a long covered baker (or other 2 pound capacity loaf pan). divide the dough in half. on a piece of greased parchment, pat one half into an 11" x 8" rectangle. return the other half to the mixing bowl and add the cocoa rye flour mixture to it. knead the dough until it's uniformly colored. Make the light dough. combine 4 oz (1 2 cup) of the starter, 6 oz warm water, 2 ½ oz rye flour and ½ cup of the bread flour in a mixer bowl. mix until a thick batter is formed. if you're using a stand mixer, switch to the dough hook. add ½ oz barley malt syrup, 1 teaspoon table salt and the remaining bread flour. Dark dough. dissolve the cocoa powder in 50g of water until you don't have lumps. dissolve the sourdough starter in the remaining 80g of water. add the cocoa mixture and the rest of the ingredients, except for butter, to the dissolve sourdough. mix the ingredients until you don't see dry flour particles. Instructions. for light dough: in the bowl of a stand mixer, whisk together 2 1 3 cups (292 grams) all purpose flour, rye flour, salt, yeast, and caraway seeds by hand until well combined. add 1 cup (240 grams) warm water, oil, and molasses; using the paddle attachment, beat at low speed until combined, about 30 seconds, stopping to scrape.
Marble Rye Bread Recipe How To Make It Dark dough. dissolve the cocoa powder in 50g of water until you don't have lumps. dissolve the sourdough starter in the remaining 80g of water. add the cocoa mixture and the rest of the ingredients, except for butter, to the dissolve sourdough. mix the ingredients until you don't see dry flour particles. Instructions. for light dough: in the bowl of a stand mixer, whisk together 2 1 3 cups (292 grams) all purpose flour, rye flour, salt, yeast, and caraway seeds by hand until well combined. add 1 cup (240 grams) warm water, oil, and molasses; using the paddle attachment, beat at low speed until combined, about 30 seconds, stopping to scrape. Whisk together the egg with 1 tablespoon of water in a small bowl. brush the egg wash over the proofed loaf before baking. bake the bread for 20 minutes, then rotate the loaf and bake for another 20 minutes until golden brown. remove from the oven and place the pan on a wire rack to cool. Instructions. make the light dough first. heat the water to between 120 and 130 degrees f. mix ¾ cup (reserve the remaining ¼ cup) of the bread flour, rye flour, sugar, salt, yeast and seeds in the bowl of a standing mixer. pour the hot water and the oil into the dry ingredients and stir to make a soft dough.
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