MARBLE RYE BREAD

2 1/4 cups unbleached all-purpose flour
1 cup rye flour
1 tablespoon mashed potato flakes
1 1/3 cups lukewarm water (105 to 115 degrees F), divided use
2 tablespoons honey
1 ( 1/4-ounce) package plus 1 teaspoon active dry yeast
2 tablespoons vegetable oil, divided use
3/4 teaspoon salt
1 teaspoon gravy browning (such as Gravy Master or Kitchen Bouquet)
1 teaspoon unsweetened cocoa powder
2 tablespoons cornmeal (optional)

In a large bowl, mix the flours. Set aside.

In a small bowl, combine potato flakes with 1/3 cup water and honey. Microwave on high for 40 seconds. Stir to mix. Refrigerate until lukewarm (about 10 minutes.) Add remaining lukewarm water and yeast and stir a few times. Set aside until mixture is frothy, about 10 minutes.

Stir yeast mixture. Put 1 cup of the mixture into a food processor with 1 tablespoon oil. Add 2 1/4 cups of the combined flours and the salt. Process about 40 seconds, until dough begins to leave the sides of the bowl. Gradually add a few tablespoons of flour if necessary. Transfer to a well-oiled bowl, turning to coat all sides. Cover with plastic wrap and a dish towel. Let rise in a warm, draft-free place until doubled, about 1 hour.

Rinse processor bowl and blade. Stir gravy browning and cocoa powder into remaining yeast mixture. Pour into processor bowl with remaining 1 tablespoon oil. Add 1 cup flour mixture. Process 30 seconds, or until dough pulls away from side of bowl, gradually adding a little more of the flour mixture if necessary. Transfer to a well-oiled bowl, turning to coat all sides, and cover with plastic wrap and a dish towel. Let rise until doubled, about 1 hour.

Punch down the pale-colored dough and turn out onto a floured work surface. Knead about 3 minutes, adding a little more of the flour mixture if necessary. Shape into a rectangle, about 10 by 6 inches. Punch down dark dough, turn out onto work surface and knead about 2 minutes. Shape into a roll about 3 inches wide. Cut into several large chunks. Place chunks over the dough rectangle and roll up, jelly roll style, pinching ends to seal. Place on a baking sheet dusted with cornmeal or in a 9-by-5-inch greased loaf pan. Cover loosely with waxed paper and let rise until almost doubled. (Dark dough may break through light dough in spots.) Cut three slashes on top with a sharp knife. Re-cover and let rise a few more minutes.

Bake in a preheated 400-degree F oven for 40 minutes, until loaf sounds hollow when tapped. Cool on a wire rack before slicing.

Makes 1 loaf
Adapted by The Charlotte Observer, May 12, 1998
From TV Guide Special Edition, Spring 1998
Source: Everyday Cooking for the Jewish Home by Ethel Hofman