Marble Rye Pt 1 - BigOven 109299

Marble Rye Pt 1

Ready in 1 hour

Top-ranked recipe named "Marble Rye Pt 1"

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Try this Marble Rye Pt 1 recipe, or contribute your own. "Corn" and "Breads" are two tags used to describe Marble Rye Pt 1.


Ingredients

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2 ts Active dry yeast
1/4 ts Active dry yeast
2 tb Warm water; (110 to 115
Yellow cornmeal; for the
FOR STARCH WASH
FOR PUMPERNICKLE DOUGH
1/3 c Rye flour
3 tb Caraway seeds
1 c Brewed coffee; at room
1 c Warm water; (110 to 115
3 tb Vegetable oil; divided
1 tb Salt
FOR RYE SOURDOUGH STARTER
1 1/2 c Unbleached all-purpose flour
FOR PUMPERNICKEL STARTER
1 1/2 c Rye flour; or more as needed
1/2 c Rye flour
1 c Warm water; (110 to 115
FOR RYE DOUGH
1 tb Salt
1/3 c Unsweetened cocoa powder
6 c Whole-wheat flour; (up to 6
1 tb Vegetable oil
1 ts Cornstarch
2 1/2 c Unbleached all-purpose flour
1 Envelope active dry yeast
1 c Coarse wheat bran
1/2 c Unsulfured molasses
1/4 c Packed dark brown sugar
1/2 c Warm water
1/2 c Rye flour
2 tb Granulated sugar
1 1/4 c Warm water; (110 to 115
1/8 ts Active dry yeast
1 c Unbleached all-purpose flour
1 c Water

Original recipe makes 1 Servings

Servings  

Preparation

To prepare sourdough starter for rye dough: Start the day before you plan to bake the bread. Stir yeast into warm water in a medium bowl. Set aside until foamy, about 5 minutes. Add both flours; mix them into the yeast mixture with your hands until incorporated. Cover bowl loosely with plastic wrap and set aside in a warm place overnight. To prepare pumpernickel starter: Start the day before you plan to bake the bread. Stir yeast into warm water in a medium bowl; set mixture aside until foamy, about 5 minutes. Add both flours and stir until combined. Cover bowl with plastic wrap and allow to sit at room temperature overnight. To prepare rye dough: Stir yeast into warm water in a large bowl; set aside until foamy, about 5 minutes. Add reserved rye starter; stir to blend. Add salt, 2 tablespoons oil, sugar and caraway seeds; mix well. Gradually add all-purpose flour and 1 1/2 cups rye flour, mixing with your hands until a stiff dough forms. Turn dough out onto a lightly floured work surface. Knead until dough is smooth and elastic, about 10 minutes, adding more rye flour if needed. Generously grease a large bowl with remaining 1 tablespoon oil. Form dough into a ball; add to bowl, turning to coat with oil. Cover bowl loosely with plastic wrap. Set aside in a warm place until the dough has doubled in volume, about 1 hour. To prepare pumpernickel dough: Pour warm water into a large bowl; stir in yeast. Add pumpernickel starter along with coffee, molasses, wheat bran, rye flour, cocoa powder and brown sugar. Mix well. Add 6 cups whole-wheat flour and salt. Mix until a stiff dough forms. Turn dough out onto a lightly floured work surface; knead until a smooth dough forms, about 10 minutes. If dough is too sticky, knead in remaining 1/4 cup whole-wheat flour. Grease a large bowl with oil. Add dough, turning to coat with oil. Cover bowl loosely with plastic wrap. Set aside in a warm place until the dough has doubled in volume, about 1 hour. Sprinkle a large baking sheet with cornmeal. Return both risen doughs to a work surface. Divide each in half Push each half of dough into an 8-in square. Place 1 square of pumpernickle dough on top of 1 square of rye dough; roll up doughs together, tucking the ends underneath and shaping the combination into a round. With both hands, roll the round back and forth, flattening and shaping it into continued in part 2

Calories Per Serving: 4920 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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