Marble bread
Description
Perfect with tea and coffee. Prepare the ingredients in advance according to the recipe for the light and dark parts of the dough separately It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients according to the recipe; you can separate the ingredients for the light portion of the dough and for the dark portion right away.
- 2
Step 2
First, prepare the light part of the dough. Add the dry ingredients – flour, salt, sugar, intended for the light dough – to the mixing bowl: 2 cups of flour, 1 tsp of salt and 1 tbsp of granulated sugar.
- 3
Step 3
Dissolve the yeast in the water intended for mixing the light dough (190 ml).
- 4
Step 4
Pour the water with dissolved yeast into the flour.
- 5
Step 5
Add 2 tbsp vegetable oil.
- 6
Step 6
Knead a light dough.
- 7
Step 7
Add to the bowl in which you will prepare the dark dough the dry ingredients: wheat flour – 1 cup, rye flour – 1 cup, salt – 1 tsp, granulated sugar – 1 tbsp, rye malt – 1 tbsp.
- 8
Step 8
Mix all the ingredients.
- 9
Step 9
In warm water (200 ml) dilute the rye starter.
- 10
Step 10
Pour the water with the starter into the flour.
- 11
Step 11
Add 2 tbsp vegetable oil.
- 12
Step 12
Replace the rye dough.
- 13
Step 13
Place both types of dough into a bowl whose edges are greased with vegetable oil. To make this easier, grease your hands with vegetable oil.
- 14
Step 14
Cover with plastic wrap and place the dough in a warm spot for 1 hour.
- 15
Step 15
The dough will rise after an hour.
- 16
Step 16
Mix the dough using circular motions.
- 17
Step 17
Let the dough rise again for 30–45 minutes.
- 18
Step 18
For working with the dough, dust the work surface of the table with flour, and be sure to add a little bran to the flour.
- 19
Step 19
Place the dough on the table, trying to ensure that the dough contacts the flour only on its outer side.
- 20
Step 20
Gather the ends of the dough into a ball.
- 21
Step 21
Shape the bread as you wish. You can place it in a special baking pan, or you can bake a hearth bread.
- 22
Step 22
Place the shaped loaf seam side down on parchment paper.
- 23
Step 23
To prevent the dough from spreading to the sides, line the edges with rollers made from small napkin‑towels and let it proof for 30‑40 minutes.
- 24
Step 24
Then make slashes on the bread, preheat the oven to 250 °C, bake at the maximum temperature with steam for 10 minutes, then release the steam, lower the temperature to 180 °C and bake for another 35–40 minutes until done.
- 25
Step 25
Let the finished bread cool on a rack to room temperature.
- 26
Step 26
The finished bread in cross-section looks very interesting.
- 27
Step 27
Each slice of bread has its own unique pattern. The bread turned out aromatic, tasty, unusual.