This Marble Whole Grain Bread champions a Ham, Au Gratin, Green Beans and Pineapple meal. It includes my whole rye sourdough discard and instant yeast. I adjusted the flours in the recipe to include whole rye, whole wheat and all purpose flours with just the right amount whole grain flour to make it 50% whole grain.
Here's the recipe with Cindy's adjustments. Original recipe from King Arthur.
Marble Whole Grain Bread
(2 Loaves)
Night Before:
44 grams sourdough culture (mine is whole rye)
145 grams whole rye flour
73 grams all purpose flour
1/2 cup plus 1 tablespoon cold water
In mixer with dough hook in place, combine sourdough culture with water, whole rye and all purpose flour. Turn dough into greased bowl. Knead by hand into sticky ball. Cover and let sit at room temperature over night.
Next day:
312 grams all purpose flour
196 grams whole wheat flour
3 Tablespoon sugar
1 teaspoon salt
1 tablespoon caraway seeds
2 1/4 teaspoon instant yeast
1 1/3 cups warm water
2 eggs, warmed to room temperature
1/4 cup + 2 tablespoon olive oil.
In mixer with dough hook in place, combine all ingredients. Knead for 8-10 minutes until dough leaves the side of the bowl.
With scraper, break off 2/3 of the dough to and place in greased bowl. Cover.
To remaining dough, add:
1/4 cup sifted unsweetened cocoa
1 Tablespoon molasses
Mix thoroughly, then place in greased bowl. Cover.
Let both doughs rise in warm place until double in bulk.
To shape dough:
Divide each in half.
On lightly floured board, roll lighter dough into a rectangle about 12 inches by 10 inches.
On second floured board, roll dark dough into a smaller rectangle.
Place the dark dough on the lighter dough. Fold shorter ends of light dough over dark dough. From the top of the long side, roll 2 doughs toward you. Place in greased pan.
Repeat with remaining dough.
Cover and let rise until double.
Bake at 360 F for 30 minutes. Cover with foil the last 10 minutes of baking.
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