Recipes > Bread Machine Marbled Rye Bread Find A Store Bread Machine Marbled Rye Bread Roll together a dark rye and a light rye dough for a marbled rye bread – unique, beautiful and delicious. Yield 2 loaves Print Recipe Pin Recipe 1 Reviews IngredientsLight Rye Dough1 1/4 cups water4 1/2 teaspoons vegetable oil2 cups bread flour1 1/3 cups medium rye flour2 tablespoons granulated sugar1 1/2 teaspoons salt1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast2 teaspoons caraway seedsDark Rye Dough1 1/4 cups water4 1/2 teaspoons vegetable oil2 cups bread flour1 1/3 cups medium rye flour2 tablespoons granulated sugar1 1/2 teaspoons salt1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast2 teaspoons caraway seeds2 tablespoons cocoa InstructionsPlace room temperature ingredients for light rye dough in bread pan in the order recommended by manufacturer. Select Dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When kneading is complete (do not let dough rise in machine), remove dough from pan. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough indentation remains after poking dough with finger down to second knuckle, about 1 hour.Place room temperature ingredients for dark rye dough in bread pan in the order recommended by manufacturer. Select Dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When full dough cycle is complete, remove dough from pan.On lightly floured surface, divide each dough in half. Roll or pat each half to a 14×7-inch rectangle. For a dark crust, place a light rye piece on top of a dark rye. For a light crust, place a dark rye piece on top of a light rye. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Working from the center of the loaf to the ends, gently roll the loaf back and forth to form a baguette shape approximately 14-inches long. Place on a greased or silicone-lined baking pan. Repeat for second loaf. Cover loaves; let rise until indentation remains when lightly touched. Preheat oven to 375°F. After dough has risen, bake until internal temperature tests 190°F, about 40-45 minutes. Remove from pan; cool on rack. NotesGet Traditional Bread Making Method here. Photo by Food Wanderings Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
