While Barry smoked a turkey breast, I made Marbled Rye Bread using the recipe on Red Star Yeast’s website. I followed their instructions but did omit the caraway seeds as we prefer rye bread without that addition + added 1 heaping tablespoon of vital gluten along with each measurement of rye flour to add to boost the protein level. I also made diagonal slashes in the loaves and brushed them with an egg wash right before baking.
Grilled Turkey and Swiss on Rye w/ More Than Mayo Sauce |
COMPLETE ORIGINAL RECIPE can be found at Red Star Yeast's website - Marbled Rye Bread
The following photos detail the process I followed and the changes I made:
Marbled Rye Bread
Light Rye Dough
1 (0.25oz) package (7g) or 2 1/4 teaspoons active dry yeast
2 cups bread flour, divided
1 1/2 teaspoons table salt
2 tablespoons granulated sugar
1 1/4 cups water (120° to 130°F)
4 1/2 teaspoons vegetable oil
1 1/3 cups medium rye flour + 1 tablespoon vital gluten
Dark Rye Dough
1 (0.25oz) package (7g) or 2 1/4 teaspoons active dry yeast
2 cups bread flour, divided
1 1/2 teaspoons table salt
2 tablespoons granulated sugar
2 tablespoons cocoa
1 1/4 cups water (120° to 130°F)
4 1/2 teaspoons vegetable oil
1 1/3 cups medium rye flour + 1 tablespoon vital gluten
- Light rye dough: Combine yeast, 1 cup bread flour, salt, and sugar; mix well.
- Heat water and oil to 120° to 130°F; add to flour mixture.
- Blend at low speed; beat about 3 minutes at medium speed.
- Gradually stir in rye flour (plus a heaping tablespoon of vital wheat gluten if using) and enough of the remaining bread flour (I only used about 1/4 to 1/3 of the remaining cup of flour) to make a firm yet moist dough.
- Knead with a dough hook or on a lightly floured surface for about 5 to 7 minutes until smooth and elastic. (More flour can be added if dough becomes sticky; mine did not need extra.)
- Place dough in lightly oiled bowl and turn to grease top.
- Cover; let rise until dough is about double in size — to check, Gently stick two fingers in the risen dough; if the indentations remain the dough is and ready.
- Dark rye dough: Repeat the process for light rye, adding the cocoa to the flour mixture.
- Shaping, rising baking: On lightly floured surface, divide each light and dark dough in half.
- Roll or pat each half to approximately an 14 x 7-inch rectangle.
- For a dark crust, place a light rye piece on top of a dark rye, or reverse for a lighter crust.
- For a loaf baked in an 8x4-inch pan, start rolling from shorter side, roll up tightly, pressing dough into roll with each turn. My preference is to created a longer, baguette-style shape, so I started rolling from the log side, pressing dough into roll with each turn
- Pinch edges and ends to seal.
- Working from the center of the loaf to the ends, gently roll the loaf back and forth to form a baguette shape approximately 14" long; back and forth rolling should close the seam where dough was pinched to seal.
- if using 8x4-inch loaf pans, spray 2 pans with pan release. Add loaves to prepared pans. If making longer loaves, arrange on silicon baking sheets.
- Cover loaves and allow to rise for about an hour.
- Make diagonal slashes across the top of each load; brush with an egg wash.
- Bake in a 375°F preheated oven for 40 to 45 minutes or until an internal temperature of 190°F. is reached.
- Remove from pan; cool on rack.
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