We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Marbled Rye

Fantastic Marbled rye by Erin O'Brien of @tallpoppycakes. It tastes even better than it looks!

Like this? Share it with your friends.


Report abuse

Ingredients

White:

  • 500g stoneground white flour
  • 7g yeast
  • 10g salt
  • 310g water

Mix ingredients, knead. Add more water if necessary to make a soft dough

Rye:

  • 200g dark rye flour
  • 200g whole wheat flour
  • 100g white bread flour
  • 2 T molasses/dark treacle
  • 7g yeast
  • 10g salt
  • 310g water

Method

  1. Mix treacle or molasses in with the water, then add to the dry ingredients. Knead until a nice soft dough is achieved, adding more water if necessary.
  2. Leave both doughs to rise, until significantly risen. I usually leave them in a cool place for 3+ hours, or overnight.
  3. Shape the white dough into a rectangle, roughly 9" x 13". Place on a well floured board or tray. Shape the rye dough into the same shape, place on top of the white dough.
  4. Roll the dough up along the longer side, brushing off excess flour as you go.
  5. Cut the log of dough in half, place on a well floured baking sheet, leave to proof for about an hour, or until significantly increased in size.
  6. Bake at 250 for 15 minutes, then reduce the temperature to 200 for another 30-40 mins. Check whether it is fully baked, ( if not, leave for another 5-10 mins.
  7. Place on a rack to cool, covered with a clean tea towel.

Added by: TallPoppyFoods


Tags: Bread Rye

Add comment

Tasty result though rye dough awkward to handle as very tacky & tended to go in holes when stretched (as you might expect for rye) so mine didn't look as neat as the picture. I made a loaf as suggested & cut the remaining dough into 1cm slices; encouraged them back into rounds & baked for 10 mins at 230 fan. Nice rolls.

Vren 08 November 2015

Reply
This recipe reads very well, I've been baking bread for many many years now, all kinds, but I never considered a marble Rye. Although I have made many rye breads in both Canada and here in the UK( my home country), I will give this recipe a definite try.

Reuben Crutchley - Reub 04 July 2013

Reply

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...