Swirl Rye (pumpernickel and light rye)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 105.2
- Total Fat: 0.7 g
- Cholesterol: 5.3 mg
- Sodium: 148.7 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 1.5 g
- Protein: 2.8 g
View full nutritional breakdown of Swirl Rye (pumpernickel and light rye) calories by ingredient
Introduction
This bread is as beautiful as it is delicious! This bread is as beautiful as it is delicious!Number of Servings: 40
Ingredients
-
Pumpernickel:
1 1/4 c. Water
1 1/2 c. Bread Flour (or All Purpose Flour)
1 c. Rye Flour
1 c. Whole Wheat Flour
1 1/2 tsp. Salt
1/4 tsp. Olive Oil
1/3 c. Molasses
3 tbsp. Dark Cocoa Powder
1 tbsp. Caraway Seed
2 1/4 tsp. Active Dry Yeast (one package)
Light Rye:
2 c. Warm Water
1 c. Rye Flour
3 tbsp. Sugar
1 tbsp. Caraway Seed
1 tsp. Salt
3 1/2 c. Bread Flour (or All Purpose Flour)
1/4 tsp. Olive Oil
1 1/8 tsp. yeast (half package)
1 tsp. cornmeal
1 egg lightly beaten
Directions
Light Rye:
Dissolve yeast in 1 c. warm water (check for bubbles). Whisk in Rye Flour and set in warm place 1-2 hours. Mix bread flour, sugar, caraway seed, and salt in separate bowl. After 1-2 hours, mix dry ingredients with yeast mixture and add remaining water. Kneed until it has an elastic texture. Put a couple drops of olive oil in large bowl (about twice the size of the bread dough, cover with plastic wrap and let rise 3-4 hrs (until size of bread has doubled-- will vary based on room temperature).
Pumpernickel:
Dissolve yeast in 1 1/4 c. warm water (check for bubbles). Whisk in Rye Flour and set in warm place 1-2 hours. Mix bread flour, whole wheat flour, salt, cocoa powder and caraway seed in separate bowl. After 1-2 hours mix dry ingredients with yeast mixture and add molasses. Knead until it has an elastic texture. Put a couple drops of olive oil in large bowl (about twice the size of the bread dough, cover with plastic wrap and let rise 3-4 hrs (until size of bread has doubled-- will vary based on room temperature).
After both doughs have risen:
Lightly coat countertop or large cutting board with flour. Roll out light rye dough to a 20"x12" rectangle. Lightly coat another cutting board or countertop with flour and do the same with the pumpernickel dough. Place the pumpernickel rectangle on the light rye rectangle. Roll the two out together until dough is about 1/2 inch thick-- you should now have a square about 20"x20". Starting at the edge roll the dough up and seal the edge with a dab of water. Spray bread pan (or cookie sheet) with cooking spray and sprinkle with cornmeal. Cut the dough in half and place in bread pans (or on cookie sheet). Allow to rise again 1-2 hours (until bread is almost double in size again). Brush egg over the top of the bread dough and bake at 400 for 35-40 min or until top is golden brown. Cool on wire racks for 30 min before slicing. Enjoy!
Number of Servings: 40
Recipe submitted by SparkPeople user EMMAFOSS.
Dissolve yeast in 1 c. warm water (check for bubbles). Whisk in Rye Flour and set in warm place 1-2 hours. Mix bread flour, sugar, caraway seed, and salt in separate bowl. After 1-2 hours, mix dry ingredients with yeast mixture and add remaining water. Kneed until it has an elastic texture. Put a couple drops of olive oil in large bowl (about twice the size of the bread dough, cover with plastic wrap and let rise 3-4 hrs (until size of bread has doubled-- will vary based on room temperature).
Pumpernickel:
Dissolve yeast in 1 1/4 c. warm water (check for bubbles). Whisk in Rye Flour and set in warm place 1-2 hours. Mix bread flour, whole wheat flour, salt, cocoa powder and caraway seed in separate bowl. After 1-2 hours mix dry ingredients with yeast mixture and add molasses. Knead until it has an elastic texture. Put a couple drops of olive oil in large bowl (about twice the size of the bread dough, cover with plastic wrap and let rise 3-4 hrs (until size of bread has doubled-- will vary based on room temperature).
After both doughs have risen:
Lightly coat countertop or large cutting board with flour. Roll out light rye dough to a 20"x12" rectangle. Lightly coat another cutting board or countertop with flour and do the same with the pumpernickel dough. Place the pumpernickel rectangle on the light rye rectangle. Roll the two out together until dough is about 1/2 inch thick-- you should now have a square about 20"x20". Starting at the edge roll the dough up and seal the edge with a dab of water. Spray bread pan (or cookie sheet) with cooking spray and sprinkle with cornmeal. Cut the dough in half and place in bread pans (or on cookie sheet). Allow to rise again 1-2 hours (until bread is almost double in size again). Brush egg over the top of the bread dough and bake at 400 for 35-40 min or until top is golden brown. Cool on wire racks for 30 min before slicing. Enjoy!
Number of Servings: 40
Recipe submitted by SparkPeople user EMMAFOSS.