MARBLED RYE SANDWICH BREAD
Light rye, or dark? Marbled rye is one dough, split and colored, then layered and rolled together, to create a swirl in the loaf. Try this for a Reuben or classic deli meat sandwich.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Combine all of the ingredients except the caramel color, stirring until the dough comes together.
- Knead until smooth, adding additional water or all-purpose flour if needed - the dough should be soft and quite sticky. Let the dough rise until puffy, about 1 1/2 hours.
- Lightly grease a long covered baker (or other 2-pound capacity loaf pan).
- Divide the dough in half. Pat one half into an 11" x 8" rectangle.
- Knead the caramel color mixture into the other half of the dough. Pat this dough into an 11" x 8" rectangle and place it on top of the plain dough.
- Beginning with a long edge, roll the dough into a spiral, gently stretching it to about 14" long (if you're using a 14" covered baker) as you roll.
- Place it in the lightly greased pan. Let the dough rise until it's crowned about 1/2" over the lip of the pan, about 1 1/2 hours.
- Bake the bread in a preheated 400°F oven for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 20 to 25 minutes (tenting it lightly with aluminum foil if you're not using a covered pan).
- Remove the bread cover, and let the bread bake for an additional 5 minutes, or until it's golden brown on top.
- When done, the bread's internal temperature should register at least 200°F on an instant-read thermometer. Remove the bread from the oven, turn it out of the pan, and allow it to cool completely before slicing.
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