Marbled Rye (pumpernickel/sourdough)

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 89.5
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.7 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.3 g

View full nutritional breakdown of Marbled Rye (pumpernickel/sourdough) calories by ingredient
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Introduction

Made consecutively in the same bread machine- this makes an otherwise consuming recipe less laborious. Makes 2 1lb loaves. Made consecutively in the same bread machine- this makes an otherwise consuming recipe less laborious. Makes 2 1lb loaves.
Number of Servings: 24

Ingredients

    SOURDOUGH-------------------------------------------
    0.75 c. plus 1 T water
    1 T vegetable oil
    2.25 c sourdough bread flour (found at Bulk Barn)
    2 t sugar
    1 t salt
    1.75 yeast

    PUMPERNICKEL-----------------------------------------
    0.75 water
    1 T vegetable oil
    3.5 T molasses
    2 T cocoa
    1 t salt
    1.66 cup bread flour (one and two thirds)
    0.66 cup rye flour
    1.75 tsp yeast

Directions

Put ingredients of sourdough recipe in 1lb bread maker and set it to "dough".
Once it's done, put sourdough in a greased bowl, covering with plastic wrap. Store it in the fridge till the pumpernickel has half an hour left.

Put pumpernickel dough ingredients into 1lb bread maker in order specified and hit 'dough' setting.

There's a variety of ways to 'marble' the two batters. Try spreading one out on a floured surface and then adding the other on top, rolling from one side like a jelly roll. Or just poke and prod away.

Divide into 2 balls and roll out into a pan or onto a pan.
Let rise for one more hour.
Place in preheated 350 degree oven, checking at 30 minutes for doneness. (Bread will be done when you hear a hollow sound when tapping it) It may require up to another 15 minutes. Check every 5.

Number of Servings: 24

Recipe submitted by SparkPeople user SONYATOPAZ.

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