Saturday, May 7, 2011

Marbled Rye Bread


I can't help but to mention again and again... on how good Peter Reinhart's The Bread Baker's Apprentice (BBA) book is... and I am sure that I have said this more than once that~ this is the best Bread book I have come across. My kids often ask for his 'pizza dough'... not my lazy way of using Lebanese Bread as pizza base!!! and Miss E has mentioned once or twice that it has been a long time since she tasted homemade baguette using Peter's recipe... soon my dear...  I am planning to make one soon...

This is another marvellous bread recipe from Peter's BBA... Marbled Rye Bread... and my second attempt.
My first Marbled Rye was a disaster... I could not pin point the exact mistakes... but I could think of  a few factor that may contribute to my failure... confused
1st ~ American cup measurement is different from Australian
2nd ~ I didn't knead long enough as I was afraid  that I might overmix the rye... hence did not pass the window pane test.
3rd~ I should have halved the recipe to fit into my standard size sandwich loaf pan...

Based on my assumptions ~ above... I halved the recipe, set my digital scale to 'ounce or oz' too lazy to convert to metric, and knead the dough until both passed the windowpane test..
And voila... marvellous loaf of bread...big grin

Oh... one more thing before we proceed to the recipe...
Noticed the watermark on the photos? My million... trillion and gazillion thanks to my lovely daughter, Miss E... for the brilliant artwork and being ... so... patient with my 'forever change of mind'... love you, babe..kiss

Happy Mothers' Day to everyone...
Recipe
Light Rye
3 oz white rye flour
6.8 oz unbleached bread flour
0.19 oz salt
0.1 oz instant yeast
0.1 oz caraway seeds
0.38 oz molasses
0.5 oz shortening
5.5 oz + 2 tablespoon of water at room temperature
Dark Rye
3 oz white rye flour
6.8 oz unbleached bread flour
0.19 oz salt
0.1 oz instant yeast
0.1 oz caraway seeds
0.38 oz molasses
0.5 oz shortening
5.5 oz + 2 tablespoon of water at room temperature
0.5 oz cocoa powder
Eggwash ~1 egg plus 1 teaspoon of water, whisked until frothy

Step 1~ Light Rye
  1. Stir well flours, salt,yeast,caraway seeds and molasses in a bowl of an electric mixer.
  2. Add shortening and 5.5 oz of water.
  3. Attached dough hook and turn the dial to medium.
  4. Knead for about 10 minutes until the dough is soft, supple and pliable.
  5. Lightly oil the dough and transfer to another bowl.
  6. Cover with cling film and set aside.
Step 2~ Dark Rye
  1. Similar to the above... but remember to add on the cocoa powder.
Step 3~ Next stage
  1. Ferment both doughs (separately) at room temperature until both doubled in size.
  2. Turn each dough on lightly floured surface and flatten into a rectangular shape.
  3. Lay both dough on top of each other and roll. 
  4. Place the dough in an oiled sandwich loaf pan.
  5. Set aside to proof again for another 90 minutes  or until doubled in size.
  6. Pre-heat the oven to 180C.
  7. Brush the top gently with egg wash.
  8. Bake for 45 minutes.
  9. Remember to rotate the pan half way through baking for even baking.
  10. Remove from pan immediately and leave it to cool on the cooling rack for at least 1 hour before serving.

16 comments:

  1. I am following Peter Reinhart's bread book too. So far, I have made "Classic French Boule", "French Baguettes" and "Ciabatta". I think I saw that next is Ciabatta. Your photo is wonderful. Its fun to see someone else using this book...

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  2. I thought of getting Peter Reinhart's bread book as I heard to many good reviews about it. Love your bread and the beautiful swirl.

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  3. I have the book too. ;-)) This two toned loaf looks sensational and so is your photography!

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  4. Your marbled rye looks amazing! have Peter Reinhart's book and it's one of my favourites, you are inspiring me to bake this soon.

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  5. Sarah,
    My next will be French baguette ;D
    care to join me?

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  6. Gert,
    Thank you...
    The book is excellent... :)

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  7. megi
    Hey.. that's great... perhaps we could bake something from the book and link our post :D

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  8. Hi Lisa, I found your blog through the link on Indian Simmer, the best looking blog competition. I am SOO impressed. You have beautiful photogrpahs, and wonderful recipes (I love Malaysican food so I have a lot to learn here). I also submitted a post to the best looking blog, but I certainly think that you deserve to win :-). I subscribed to your blog and will be coming here often. Thanks for this beautiful site!

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  9. That's a gorgeous loaf of bread! I love caraway seeds in bread. Makes such a fragrant loaf.

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  10. Cooking Rookie
    You are most welcome... to try out my Malaysian cuisine :D
    awww... thank you for your kind words... I am touched :)

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  11. Biren
    Thank you.
    Caraway seeds... it looks like 'jintan' ... the taste is great. I have not seen these back in Malaysia... have you?

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  12. Wahh.. love your very pro rolling!! Let me go search my rye flour.. see if it's white or not ah..

    Happy Mother's Day to you too, Lisa! :)

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  13. maameemoomoo,
    to' chieh to chieh :D
    just flattened with my palm only ma...

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