• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Marble Rye Pt 1

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • -------------------------FOR RYE SOURDOUGH STARTER-------------------------
  • 1/4 ts Active dry yeast
  • 1 c Warm water; (110 to 115
  • -degrees)
  • 1 1/2 c Unbleached all-purpose flour
  • 1/2 c Rye flour

 Directions

FOR PUMPERNICKEL STARTER
1/8 ts Active dry yeast
1/2 c Warm water
2 tb Warm water; (110 to 115
-degrees)
1 c Unbleached all-purpose flour
1/3 c Rye flour

FOR RYE DOUGH
2 ts Active dry yeast
1 c Warm water; (110 to 115
-degrees)
1 tb Salt
3 tb Vegetable oil; divided
2 tb Granulated sugar
3 tb Caraway seeds
2 1/2 c Unbleached all-purpose flour
1 1/2 c Rye flour; or more as needed

FOR PUMPERNICKLE DOUGH
1 1/4 c Warm water; (110 to 115
-degrees)
1 Envelope active dry yeast
1 c Brewed coffee; at room
-temperature
1/2 c Unsulfured molasses
1 c Coarse wheat bran
1/2 c Rye flour
1/3 c Unsweetened cocoa powder
1/4 c Packed dark brown sugar
6 c Whole-wheat flour; (up to 6
-1/4 cups)
1 tb Salt
1 tb Vegetable oil
Yellow cornmeal; for the
-baking sheet

FOR STARCH WASH
1 c Water
1 ts Cornstarch

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

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