Marbled Pumpernickel Rye (familycircle)

Pumpernickel Dough

2/3 c warm water, divided
1/2 t sugar
1 envelope active dry yeast
1 T bread flour
3/4 c rye flour
1 1/2 t salt
1 t caraway seeds
2 t espresso powder
2 T unsweetened cocoa powder
1 T cider vinegar
2 T unsulfured molasses

Mix 1/3 c warm water and sugar in small bowl. Sprinkle yeast over top. Let stand until foamy, 5 – 10 min. Mix bread and rye flours, salt and caraway seeds in large bowl. Whisk in espresso and cocoa powders. Add vinegar and molasses to remaining 1/3 c warm water. Stir vinegar-yeast mix into flour mix in bowl. Add more bread flour if dough is too sticky. Turn dough out onto floured work surface. With floured hands, knead until smooth and elastic, about 10 min; dough will be slightly stiff. Transfer dough to greased bowl; turn to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 1/2 hours. Remove dough from bowl . Punch dough down. Let rest for 5 min. Roll dough into 11 x 8″ rectangle.

Rye Dough

2/3 c warm water
1/2 t sugar
1 envelope active dry yeast
1 T bread flour
3/4 c rye flour
1 1/2 t salt
1 t caraway seeds
1 T cider vinegar
2 T unsulfured molasses

Prepare dough as for Pumpernickel Dough omitting espresso and cocoa powders. Transfer to a second greased bowl, turning to coat. Cover with towel. Let rise in a warm place until doubled in volume, about 1 1/4 hours. Remove dough from bowl . Punch dough down. Let rest for 5 min. Roll dough into 11 x 8″ rectangle.  On top of rye dough, place pumpernickel dough, overlapping so 1″ strip of rye dough is exposed along short side. Fold exposed lip over; firmly roll up doughs together. Pinch seams to close; turn ends under. Transfer to greased 8 1/2 x 4 1/2 x 2 5/8″ loaf pan. Cover with kitchen towel. Let rise until doubled, about 1 1/2 hours. Heat oven to 350 F. Lightly brush top of risen loaf with the beaten egg white. Sprinkle with the caraway seeds. Bake for 30 – 35 min or until golden, puffed and hollow-sounding when tapped. Remove from pan to wire rack to cool.

Topping

1 egg white, lightly beaten
1/2 t caraway seeds

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