Marbled Rye Bread

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Recipe's preparation

 

Directions

 

Dry ingredients

 

Mix the Bread flour, Rye flour, salt and caraway seeds for 30 sec/speed 6 and then empty into a large bowl.

 

Place warm water and yeast into Thermomix  and mix 1 min/37 ºc/speed 1.

 

Pour ½ the yeast mixture into a measuring jug and put aside.

 

 

 

Light Rye. To the remaining yeast solution add half of the reserved dry mixture plus 1 tbsp. Molasses 2 tbsp. Olive oil and mix 6 sec/speed 6 then knead 2/min .The dough should be elastic but not overly sticky.  Transfer to a lightly floured board and work into a ball, cover with a tea towel.

 

 

 

Dark Rye. Follow the same procedure as the Light Rye instructions but this time add the cocoa powder.

 

Roll each piece into a long rectangle approximately the same size. About 200 x450

 

Place one of the dough pieces on top of the other

 

Roll up the dough, keep it tight and eliminate any air pockets.

 

Check to see how it will fit into the baking pan.  If needed elongate the loaf to fit nicely.

 

Roll the dough as you would a Swiss Roll, starting from the short side and pressing each seam as you roll.  Transfer the dough to a loaf pan and cover loosely with plastic wrap.  Let rise until the dough has doubled in size and crests the lip of the pan, about 90 minutes.

 

Bake in a preheated 180º c for 40 to 45 minutes.  Allow to cool fully (2 hours) before slicing.