Marbled bread

Today I propose to make wheat-rye bread with a marble pattern. It will turn out to be 2-in-1: lovers of fluffy white bread will be happy, and supporters of aromatic rye will not be left behind.

Marbled bread turns out not only appetizing and attractive due to its appearance (in particular, the cut), but also delicious. It is very soft and tender, and thanks to the addition of rye malt, it is also unusually aromatic.

In this recipe for wheat-rye bread (as in all the others), I use a 200 ml glass. The amount of flour may differ slightly from the declared amount due to its moisture content. Dry active (fast-acting) yeast can be replaced simply with dry in the same amount or pressed (fresh) - then we take 3 times more and dissolve in warm water for 15-20 minutes.

Ingredients

• Wheat dough:
• Wheat flour(2 glasses)
• Water (190 milliliters)
• Fast acting yeast Fast acting yeast (3 grams)
• Sugar(0.5 tablespoon)
• Cooking Salt (0.5 teaspoon)
• Vegetable oil (1 tablespoon)
• Rye dough:
• Wheat flour(1 glass)
• Rye flour(1 glass)
• Rye malt (1tаblespoon)
• Water (190 milliliters)
• Fast acting yeast (3 grams)
• Sugar (0.5 tablespoon)
• Cooking Salt (0.5 teaspoon)
• Vegetable oil(1 tablespoon)

Directions

1. First, we will make a dark yeast dough for the future marbled bread, since a longer proofing is desirable for rye dough. To do this, we need two types of flour (wheat and rye), warm boiled water, dry active yeast, sugar, salt, refined vegetable oil and rye malt.
2. Since we use fast-acting yeast, we immediately add them to the mixture of two types of flour (we sift beforehand). Put salt, granulated sugar there and mix everything.
3. Add the rye malt. By the way, the malt can be pre-brewed in 100 ml of boiling water and then cooled. In addition, for lack of rye malt, you can use malt extract or kvass wort - 1 tablespoon.
4. Add warm boiled water and knead the dough.
5. When the flour is moistened, pour in a tablespoon of vegetable oil. You don't need to knead the dough for a long time - just a couple of minutes.
6. Then, in the same way, we prepare white dough on wheat flour, which we sift, mix with active yeast
7. Add salt and sugar, mix again.
8. Pour warm water and start kneading the dough.
9. The flour is moistened, you can add oil. Knead the wheat dough until it is smooth and elastic - 10 minutes.
10. Now we send both types of dough for proofing in the heat for 1 hour, not forgetting to tighten the bowl with cling film (covering it with a towel).
11. This is how two types of dough look after the allotted time - they have risen noticeably: wheat, of course, is much larger.
12. With light twisting movements, you need to knead the dough, at the same time forming a bun out of it. We don't torment the dough for a long time - no more than 10 movements.
13. We send the dough for re-proofing for another 30-40 minutes in the heat, or until the bun grows 2.5-3 times.
14. Now we take out the dough, flatten it on the table.
15. Then we roll it into a roll, the length of which is equal to the length of the baking dish. If you bake bread not in a pan, but in a hearth (that is, on a baking sheet), shape it in the form of a round or oval blank immediately on the baking sheet.
16. Grease the baking dish with butter and put the dough blank into it. We send the future bread to warm for 40 minutes, while the oven is warming up.
17. When the dough rises well, the marbled bread can be baked.
18. We bake wheat-rye bread for the first 20 minutes at 240 ° С for steam, then for another 40 minutes at 180 ° С without steam. A steam bath is a prerequisite for baking many types of homemade bread. It is simple to make it: while the oven is heating, we put a large bowl or a deep dish with boiling water on the very bottom. During the baking process, this water evaporates at a high temperature, forming the steam necessary for raising the dough. When a steam bath is not needed, simply remove the bowl of water from the oven.
19. Fragrant beautiful homemade marbled bread is ready. Let it cool on a wire rack so that the bottom does not get wet.
20. And now you can take off the sample - it's always interesting what kind of drawing came out this time! Help yourself, my dears!