Zesty Rye And 50 50 Pumpernickel Marble Rye Bread Breadpartners Inc 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. Pumpernickel loaves tend to be dense, dark, and strongly flavored. we think they’re best enjoyed when sliced very thinly and preferably with a shmear of cheese and some thin sliced smoked salmon! marbled rye: this bread is simply a bit of light rye dough and a bit of dark rye dough braided or rolled together.
Rye Pumpernickel Marble 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. 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. Step 1: whisk the ingredients. in a large bowl, whisk together 4 cups bread flour, 2 cups rye flour, potato flour, milk powder, sugar, caraway seeds, yeast, onion powder and salt. in another bowl, whisk together the warm water and oil. pour the liquid over the flour mixture and stir until combined.
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