Marble rye pt 1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Active dry yeast |
| 1 | cup | Warm water; (110 to 115 degrees) |
| 1½ | cup | Unbleached all-purpose flour |
| ½ | cup | Rye flour |
| ⅛ | teaspoon | Active dry yeast |
| ½ | cup | Warm water |
| 2 | tablespoons | Warm water; (110 to 115 degrees) |
| 1 | cup | Unbleached all-purpose flour |
| ⅓ | cup | Rye flour |
| 2 | teaspoons | Active dry yeast |
| 1 | cup | Warm water; (110 to 115 degrees) |
| 1 | tablespoon | Salt |
| 3 | tablespoons | Vegetable oil; divided |
| 2 | tablespoons | Granulated sugar |
| 3 | tablespoons | Caraway seeds |
| 2½ | cup | Unbleached all-purpose flour |
| 1½ | cup | Rye flour; or more as needed |
| 1¼ | cup | Warm water; (110 to 115 degrees) |
| 1 | Envelope active dry yeast | |
| 1 | cup | Brewed coffee; at room temperature |
| ½ | cup | Unsulfured molasses |
| 1 | cup | Coarse wheat bran |
| ½ | cup | Rye flour |
| ⅓ | cup | Unsweetened cocoa powder |
| ¼ | cup | Packed dark brown sugar |
| 6 | cups | Whole-wheat flour; (up to 6 1/4 cups) |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Vegetable oil |
| Yellow cornmeal; for the baking sheet | ||
| 1 | cup | Water |
| 1 | teaspoon | Cornstarch |
Directions
FOR RYE SOURDOUGH STARTER
FOR PUMPERNICKEL STARTER
FOR RYE DOUGH
FOR PUMPERNICKLE DOUGH
FOR STARCH WASH
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 1½ 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 ¼ 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