Sunday, April 25, 2010

Marbled Rye Bread: Baking Through the Bread Baker's Apprentice

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.

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.

1. I did not bother subbing the egg wash with soy milk.


VeganLisa said...

You totally impressed me!

A Write Life said...

It turned out very pretty.

Samanpka said...

Just make sure no one steals it off you when you're walking down the street!

céline said...

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.

thedalyn said...

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.

Jessica said...

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!

Vegan Dad said...

The cocoa did not add any noticeable flavour.

Pearl said...

ooh, marbled rye. looks good. I haven't had that in a long time. I should give it a go again.