American rye bread – light and dark marbled

Ingredients for 1 servings:

• 300 ml water, lukewarm (not warmer than 45°C)
• 4 ½ tsp vegetable oil, room temperature
• 270 g flour (bread flour)
• 130 g rye flour
• 2 tbsp sugar, white
• 1 ½ tsp salt
• 2 tsp caraway seeds, whole
• 2 ¼ tsp dry yeast
• Flour for the work surface
• Oil for the bowl
• 300 ml water, lukewarm (not warmer than 45°C)
• 4 ½ tsp vegetable oil, room temperature
• 270 g flour (bread flour)
• 130 g rye flour
• 2 tbsp sugar, white
• 1 ½ tsp salt
• 2 tbsp cocoa powder, unsweetened
• 2 tsp caraway seeds, whole
• 2 ¼ tsp dry yeast
• 1 tsp molasses, dark, if necessary
• Flour for the work surface
• Oil for the bowl
• Grease for the tray

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 50 minutes

Rye Swirl Bread or Marbled Rye Bread. Makes 2 loaves

For the light dough, mix the dry yeast, half of the bread flour, salt, sugar, and caraway seeds in a bowl. Add the water and oil. Knead with a mixer, first at low speed, then at medium speed, for 3 minutes. Add the rye flour and knead with your hands on a floured surface for 5-7 minutes, adding enough of the remaining bread flour to form a firm, yet elastic dough. Transfer the dough to an oiled bowl, roll it around so it is also lightly oiled. Cover the bowl with a cloth and let the dough rise until doubled in size. Prepare the dark dough in the same way, but add the cocoa powder to the flour mixture. Transfer this dough to an oiled bowl, roll it around, cover the bowl, and let the dough rise until doubled in size. After the first rise, divide both doughs into two halves. Roll each half out into a 35 x 17 cm rectangle. For a dark crust, place the light dough on top of the dark dough. For a light crust, place the dark dough on top of the light dough. Roll the dough sheets up tightly and securely, starting with the shorter side. Make sure the dough stays in one roll. Seal the ends and sides well. Now roll the roll back and forth from the center to create a baguette approximately 35 cm long. Place this roll on a greased baking sheet. Repeat with the second loaf. Place the second loaf on the baking sheet, cover the loaves, and let them rise again until an impression is visible when pressed. Preheat the oven to 190°C (bottom heat if possible, otherwise top/bottom heat); this can be done during the second rise. Place the baking sheet in the oven and bake the loaves for 40-45 minutes. If a meat thermometer can be used, the internal temperature should be 87°C. Remove the tray from the oven and let the loaves cool completely on a wire rack without the tray. Please don’t be surprised if the doughs have the same ingredients and quantities – except for cocoa powder and possibly molasses – it’s the right way.