Recipe: Marbled Rye Bread

MARBLED RYE BREAD

FOR THE LIGHT RYE:
1 1/2 cups white rye flour*
3 cups unbleached bread flour
1 1/2 tsp. salt
1 3/4 tsp. instant yeast
1 1/2 tsp. caraway seeds, optional
1 tbsp. molasses
2 tbsp. shortening
About 1 1/4 cups plus 2 tbsp. water, at room temperature
FOR THE DARK RYE:
1 1/2 cups white rye flour*
3 cups unbleached bread flour
1 1/2 tsp. salt
1 3/4 tsp. instant yeast
1 1/2 tsp. caraway seeds, optional
1 tbsp. molasses
2 tbsp. shortening
About 1 1/4 cups plus 2 tbsp. water, at room temperature
1 tbsp. liquid caramel coloring (or 2 tbsp. unsweetened cocoa, carob or coffee powder dissolved in 2 tbsp. water)
Egg wash:
1 egg, whisked with 1 tsp. water until frothy

TO MAKE THE LIGHT RYE:
Stir together the white rye flour and bread flour, salt, yeast and caraway seeds in a 4-quart bowl (or in a bowl of an electric mixer). Add the molasses, shortening and 1 1/4 cups water. Mix until the dough gathers all the loose flour and forms a ball (or mix for about 1 minute on low speed with the paddle attachment), adding the additional 2 tablespoons of water only if needed.

Sprinkle a little flour on the counter, transfer the dough to the counter and begin to knead (or mix on medium-low speed with the dough hook). Knead for 4 to 6 minutes (or 4 minutes by machine), adding sprinkles of flour, if necessary. The dough should feel supple and pliable, a little tacky but not sticky.

Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

TO MAKE THE DARK RYE:
Stir together the white rye flour and bread flour, salt, yeast and caraway seeds in a 4-quart bowl (or in the bowl of an electric mixer). Add the molasses, shortening, 1 1/2 cups water and liquid caramel coloring. Continue as with the light rye and when completed, place dark rye dough in a lightly oiled large bowl, rolling to coat it with oil. Cover the bowl with plastic wrap.

Continue with both loaves: Ferment light and dark rye dough at room temperature for about 90 minutes, or until each dough doubles in size.

TO SHAPE AND BAKE:
Turn each of the doughs onto a lightly floured counter. Divide each dough into 4 even-sized pieces. Roll out each piece with a rolling pin into an oblong about 5-inches wide and 8-inches long.

Take a light rye piece and lay a dark rye piece on top, then add a light rye piece, then one more dark rye piece. Roll this stack up into a torpedo shape and seal the bottom. Repeat with the remaining dough to make 2 loaves. Place the loaves across the width of of 2 parchment-lined sheet pans or in 2 oiled 8 1/2-by 4 1/2-inch loaf pans.

Mist the loaves with spray oil and cover loosely with plastic wrap. Proof at room temperature for 60 to 90 minutes, or until the loaves nearly double in size. (Most ovens do not hold 2 sheet pans at once, so if you are using sheet pans, put 1 of them in the refrigerator instead of immediately proofing the dough. The dough can then be proofed and baked as much as 2 days later.)

Preheat the oven to 350 degrees F with the oven rack on the middle shelf. Brush the loaves evenly but gently with the egg wash.

Bake for about 45 minutes (the time will vary depending on the oven and whether freestanding loaves or large or small loaf pans are used). You may need to rotate the pan(s) 180 degrees F after 20 minutes for even baking. The internal temperature of the bread should be 190 degrees F, and the loaves should make a hollow sound when thumped on the bottom.

When the loaves have finished baking, remove them immediately from the pans (if using) and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.

*White rye flour retains an off-white color. Do not use flour called dark rye or pumpernickel for this bread, as it creates a much heavier loaf, unsuited to this marbling. The recipes for either the light or dark rye will make delicious bread. But combined, they make the marbled rye of "Seinfeld" fame and childhood memories.

Makes 2 to 4 loaves
Source: The Bread Baker's Apprentice by Peter Reinhart and Ron Manville