Monday, November 23, 2009

Marbled Rye Bread

My kind-of-sort-of messy 'mise en place'...I couldn't find white rye flour or clear flour - & ended up using dark rye flour - even though Mr. Reinhart says dark rye isn't appropriate for this Marbled Rye formula & makes for a much heavier loaf....& I didn't have liquid caramel coloring or even coffee powder & was a bit worried that the side note in the book commented that substitutions for the caramel coloring such as cocoa, instant coffee or carob powder makes for a bitter taste in the dough which some people don't like...So I ended up finding an assortment of food coloring (brown included) that I can use during the holidays for cookie decorating...waste not, want not, right?
Light Rye dough...
Mixing the color additive for the separate dark rye dough - entirely the same ingredients except for the coloring...
Not as dark as I hoped...but it will work...
90-minute room temperature ferment for both light & dark...
They both rose a little bit...
Dividing the dough for both the marble design & the spiral design...
Chunks for marble...
All mushed together...
Marbled dough formed into a loaf...
Spiral design...
Make four squares the same size...
Looks like play-dough... for adults, that is...
Spiraled design formed into a loaf...
90-minute room temperature proof...
Doubled in size...
Baked at 350'degrees for 45 minutes...
Can't wait to slice them to see the designs...
Pretty! That's a spiral!
Marbled!
Spiral close-up...
Finished product turned into a Turkey, Herbed Cream Cheese & Basil sandwich on toasted Sprialed Rye Bread...The bread was delicious - very hearty & filling...The dark rye flour turned out to be just fine...I'm sure the white rye adds a much lighter texture...but then again, its nice to use substitutions & have them work as well...

2 comments:

  1. Wow! I think your spiral was definitely dark enough! It looks great, and the marbled loaf also looks yummy. Now I'm thinking back to this bread and getting hungry again.

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