Marble Rye Bagel Recipe

Perfect for a rueben or with pastrami and mustard.

Marble rye bagel recipe.

The dark swirl in my recipe is achieved by colouring part of the dough with cocoa powder and black treacle. The key to baking a perfectly proportioned marble rye bread is therefore to use the same base dough for both the light and dark parts. When i first met the bagel in 2000 in cincinnati where i was an aupair i was not particularly impressed. Works with great with any deli meat especially old favorites like brisket liver or tongue.

The notion of shoving a roll like item into the toaster just didn. I can t resist a beautiful bread so i knew that i had to give it a try the result was both extremely attractive and delicious. Swirl the pan from time to time but don t stir. Homemade rye bagels.

Blend at low speed. Add to flour mixture. 375g strong white bread flour. Knead until smooth adding additional water or all purpose flour 1 tablespoon at a time if needed.

One of my favorite foodie bloggers jessica from how sweet shared a great recipe for homemade bagels and i just modified it slightly. For the light rye dough combine yeast 1 cup bread flour salt sugar and caraway seeds. 100g light rye flour. Add the molasses butter and 1 1 4 cups water.

Mix well heat water and oil to 120 to 130 f. Is it a rye bread or is it a bagel. We re proud to offer a new flavor inspired by a famous seinfeld episode. The marble rye bagel.

Obviously rye bread is the first thing that comes to mind when you think of things made with rye and i came across a picture on pinterest of a beautifully marbled rye bread half light and half dark coloured. In a large mixing bowl combine all of the ingredients except the cocoa rye flour mixture stirring until the dough comes together. Marble rye bread recipe ingredients. Add another cup of rye flour and cup of all purpose flour and eggs and mix until smooth.

Switch to the dough hook attachment if you are using a stand mixer. Add the remaining cup rye and another cup all purpose flour mixing thoroughly and then remove from bowl and place on a floured surface. They no longer carry the product but i figured out how to make something very similar and the recipe is included in my new bread cookbook. When i published this recipe i used a mix in from king arthur flour called pumpernickel artisan bread flavour it contained caramel colour rye and a bunch of other goodies.

You can find it here. Make your own liquid for coloring rye breads or gravies and sauces simply by placing 1 cup of sugar in a small saucepan or skillet over medium heat. By hand gradually stir in rye flour and enough of the remaining bread flour to make a firm dough.