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Marbled Rye Sandwich Bread

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Marbled Rye Sandwich Bread

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Marbled Rye Sandwich Bread Recipe Marbled Rye Sandwich Bread Recipe

Light rye, or darkish? Marbled rye is one dough, break up and coloured, then layered and rolled in combination, to create a swirl within the loaf. Try this for a Reuben or vintage deli meat sandwich.

At a look

Prep
Bake
Total
Yield
1 huge loaf

Nutrition data

Ingredients

  • three cups King Arthur Unbleached All-Purpose Flour
  • 1 cup white or medium rye flour
  • three/four cup pumpernickel flour
  • 1/four cup potato flour
  • 1/four cup Baker’s Special Dry Milk or half of cup nonfat dry milk
  • 1 half of teaspoons Deli Rye Flavor
  • 1 tablespoon caraway seeds
  • 2 1/four teaspoons salt
  • 2 tablespoons sugar
  • 2 teaspoons on the spot yeast
  • three tablespoons vegetable oil
  • 1 three/four cups water
  • 1 tablespoon caramel colour blended with 1 tablespoon rye flour

  • 12 three/four oz King Arthur Unbleached All-Purpose Flour
  • three three/four oz white rye flour or three five/eight oz medium rye flour
  • 2 three/four oz pumpernickel flour
  • 1 five/eight oz potato flour
  • 1 1/four oz Baker’s Special Dry Milk or nonfat dry milk
  • 1 half of teaspoons Deli Rye Flavor
  • 1 tablespoon caraway seeds
  • 2 1/four teaspoons salt
  • 7/eight ounce sugar
  • 2 teaspoons on the spot yeast
  • 1 three/eight ounce vegetable oil
  • 14 oz water
  • 7/eight ounce caramel colour blended with 1/four ounce rye flour

  • 361g King Arthur Unbleached All-Purpose Flour
  • 106g white rye flour or 103g medium rye flour
  • 78g pumpernickel flour
  • 46g potato flour
  • 35g Baker’s Special Dry Milk or nonfat dry milk
  • 1 half of teaspoons Deli Rye Flavor
  • 1 tablespoon caraway seeds
  • 2 1/four teaspoons salt
  • 25g sugar
  • 2 teaspoons on the spot yeast
  • 37g vegetable oil
  • 397g water
  • 25g caramel colour blended with 7g rye flour

Instructions

  1. Combine all the components aside from the caramel colour, stirring till the dough comes in combination.
  2. Knead till clean, including further water or all-purpose flour if wanted — the dough must be cushy and fairly sticky. Let the dough upward thrust till puffy, about 1 half of hours.
  3. Lightly grease an extended coated baker (or different 2-pound capability loaf pan).
  4. Divide the dough in part. Pat one part into an 11″ x eight” rectangle.
  5. Knead the caramel colour combination into the opposite part of the dough. Pat this dough into an 11″ x eight” rectangle and position it on best of the obvious dough.
  6. Beginning with an extended edge, roll the dough right into a spiral, gently stretching it to about 14″ lengthy (in case you are the use of a 14″ coated baker) as you roll.
  7. Place it within the frivolously greased pan. Let the dough upward thrust till it is topped about half of” over the lip of the pan, about 1 half of hours.
  8. Bake the bread in a preheated 400°F oven for 15 mins, then cut back the oven temperature to 350°F and bake for an extra 20 to 25 mins (camping it frivolously with aluminum foil in case you are no longer the use of a coated pan).
  9. Remove the bread duvet, and let the bread bake for an extra five mins, or till it is golden brown on best.
  10. When achieved, the bread’s interior temperature must sign in no less than 200°F on an instant-read thermometer. Remove the bread from the oven, flip it out of the pan, and make allowance it to chill utterly ahead of reducing.

Nutrition Information

  • Serving Size1 slice, 47g
  • Servings Per Batch
Amount Per Serving:
  • Calories110
  • Calories from Fat
  • Total Fat2g
  • Saturated Fat
  • Trans Fat
  • Cholesterol0mg
  • Sodium250mg
  • Total Carbohydrate21g
  • Dietary Fiber1g
  • Sugars1g
  • Protein4g

* The vitamin data equipped for this recipe is decided by way of the ESHA Genesis R&D tool program. Substituting any components would possibly trade the posted vitamin data.

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