MARBLED RYE SANDWICH BREAD

Marbled Rye Sandwich Bread image

Provided by @MakeItYours

Number Of Ingredients 13

3 cups King Arthur Unbleached All-Purpose Flour
1 cup white or medium rye flour
3/4 cup pumpernickel flour
1/4 cup potato flour
1/4 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk
1 1/2 teaspoons Deli Rye Flavor
1 tablespoon caraway seeds
2 1/4 teaspoons salt
2 tablespoons sugar
2 teaspoons instant yeast
3 tablespoons vegetable oil
1 3/4 cups water
1 tablespoon caramel color mixed with 1 tablespoon rye flour

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.