This is one of those loaves that was interesting to make, but now that I have made it I don't think I will make it again. Marbling the loaves made for a splashy presentation but the extra work is not worth it for everyday baking. Maybe I will revisit this one when I need to impress someone.
GENERAL NOTES
1. The bread is not overly "rye-y" since the rye flour is in a 1:3 ratio with bread flour. This is perfect for those who aren't that crazy about rye, but will disappoint others who like lots of rye flavour.
2. I skipped the caraway seeds because I hate them.
3. I coloured the dark rye with cocoa powder. The downside of this is that it tricks your brain into thinking you are making some desert loaf.
VEGAN NOTES
1. I did not bother subbing the egg wash with soy milk.
Sunday, April 25, 2010
Marbled Rye Bread: Baking Through the Bread Baker's Apprentice
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8 comments:
You totally impressed me!
It turned out very pretty.
Just make sure no one steals it off you when you're walking down the street!
Hello, I made this bread a few weeks ago and use instant coffee to color the dark part and it taste awfully bitter. I was wandering, what is the taste with cacao? Thanks for your site.
I tried making this and subbed carob powder for the coloring. Unfortunately, it only made it barely darker than the light rye and definitely wasn't worth it. I really like the rye flavor of this bread, though, and I think the caraway seeds help with that.
After seeing all your posts, I decided to buy the book. It was delivered last week but I need to read through the first section that explains everything before I delve in. Thanks for all the inspiration - otherwise I would of never thought of making my own bread!
celine,
The cocoa did not add any noticeable flavour.
ooh, marbled rye. looks good. I haven't had that in a long time. I should give it a go again.
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