Hobby Bakehouse Marble Rye Bread

Hobby Bakehouse Marble Rye Bread Hobby bakehouse translate. saturday 9 june 2012. marble rye bread marble rye bread. this is a fabulous sandwich loaf, made from a mixture of light rye flour and wheat. Light rye bread: contains a higher proportion of wheat flour, resulting in a lighter texture and milder flavor. medium rye bread: a balance between rye flour and wheat flour, offering a firm texture and a more pronounced rye flavor. dark rye bread: made predominantly with rye flour, resulting in a dense, flavorful bread with a rich, earthy taste.

Hobby Bakehouse Marble Rye Bread Instructions. for light dough: in the bowl of a stand mixer, whisk together 2 1 3 cups (292 grams) all purpose flour, rye flour, salt, yeast, and caraway seeds by hand until well combined. add 1 cup (240 grams) warm water, oil, and molasses; using the paddle attachment, beat at low speed until combined, about 30 seconds, stopping to scrape. Whisk together the egg with 1 tablespoon of water in a small bowl. brush the egg wash over the proofed loaf before baking. bake the bread for 20 minutes, then rotate the loaf and bake for another 20 minutes until golden brown. remove from the oven and place the pan on a wire rack to cool. Dark dough. dissolve the cocoa powder in 50g of water until you don't have lumps. dissolve the sourdough starter in the remaining 80g of water. add the cocoa mixture and the rest of the ingredients, except for butter, to the dissolve sourdough. mix the ingredients until you don't see dry flour particles. Combine 3 cups of white flour and 1 tsp. of sea salt in a large bowl. stir to combine. combine 1 1 2 cups of water and 1 2 cup of active sourdough starter in a small bowl and stir to combine. add the wet mixture to the dry mixture and use your hands or a sturdy wooden spoon to mix the dough until just incorporated.