Knead until smooth and gluten has developed add in water of flour as needed.
Marbled rye sourdough recipe.
Mix all ingredients except color either by hand or a stand mixer.
Lightly coat two large bowls with oil.
Place one portion of dough into each bowl and turn to coat.
200g all purpose spelt flour 2 tablespoons active sourdough starter 100 ml wate r dough.
Cover with a damp cloth or plastic wrap.
In a large mixing bowl combine all of the ingredients except the cocoa rye flour mixture stirring until the dough comes together.
My aim with marble rye was to achieve an even and distinct swirl for maximum aesthetic impact when sliced.
In this versatile new arrival german style rye sourdough provides the rich flavors of authentic german rye bread marbled with a classic san francisco style sourdough.
Mix well heat water and oil to 120 to 130 f.
And if you re not into sourdough baking no problem i cover the instant yeast version as well.
Mix dark cocoa powder with remaining 1 tablespoon rye flour.
Turn out dough onto a lightly floured surface and knead dough until smooth and elastic about 10 minutes.
How to make chocolate marbled sourdough spelt bread.
Allow dough to rise until doubled in size about 1 to 1 1 2 hours.
Gradually add 1 cup water beating until a soft dough forms.
Blend at low speed.
For the light rye dough combine yeast 1 cup bread flour salt sugar and caraway seeds.
Contrary to popular belief the dark swirl in a marbled loaf is not pumpernickel for an authentic way of baking german pumpernickel follow this recipe it s the same rye dough as the light swirl but made darker by adding a colouring agent.
Add to flour mixture.
I could have just as easily called it swedish rye bread or aroma therapy bread for that matter takes the coveted baking bread smell to another level.
Knead until smooth adding additional water or all purpose flour 1 tablespoon at a time if needed.
It s made with caraway seeds and rye flour and without artificial flavors or colors.
Beat 3 minutes at medium speed.
Marbled sourdough rye bread.
Knead cocoa mixture into one portion of dough until fully incorporated.
The cocoa powder also works as a great complementary flavor for the rye flour and caraway crust.
By hand gradually stir in rye flour and enough of the remaining bread flour to make a firm dough.
I like to use cocoa powder to get a nice dark color eschewing any food coloring.