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Marble Rye
FOR THE RYE DOUGH
1
1
3
1
1
2
1
2
1
Envelope dry yeast; (1/4−ounce)
Tablespoon Sugar
Tablespoon Melted butter
Egg
Cup Warm milk; (about 110 degrees F.)
Teaspoon Salt
Cup Rye flour
1/2 Cup Bleached all−purpose flour
Teaspoon Vegetable oil
FOR THE PUMPERNICKEL
2
1
1
1
6
2
1
1
2
1
1
Teaspoon Active dry yeast
Cup Warm water; (110 degrees F.)
Tablespoon Butter; melted
Teaspoon Sugar
Tablespoon Dark molasses
Tablespoon Finely chopped semi−sweet chocolate; melted
Tablespoon Caraway seeds
/2 Cup Cooked mashed potatoes
Cup Rye flour
/2 Cup Whole wheat flour
/4 Cup Yellow cornmeal
Flour for dusting
1
Large Egg; beaten
For the rye dough:
Combine the yeast, sugar, melted butter, egg and milk in the bowl of an
electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add
the salt, rye flour and all−purpose flour. Beat at low speed until all of
the flour is incorporated, about 1 minute. Then, beat at medium speed until
the mixture forms a ball, leaves the sides of the bowl and climbs up the
dough hook. Remove the dough from the bowl. Using your hands, form the dough
into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn
it to oil all sides. Cover with plastic wrap and set aside in a warm,
draft−free place until it doubles in size, about 1 hour. Set aside.
For the pumpernickel dough:
Combine the yeast, water, melted butter, sugar, molasses and chocolate in
the bowl of an electric mixer fitted with a dough hook. Beat on low speed
for 1 minute. Add the caraway seeds, potatoes, rye flour, wheat flour and
cornmeal. Beat at low speed until all of the flour is incorporated, about 1
minute. Then, beat at medium speed until the mixture forms a ball, leaves
the sides of the bowl, and climbs up the dough hook. Remove the dough from
the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a
bowl. Place the dough in the bowl and turn it to oil all sides. Cover with
Marble Rye
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