After making light rye bread it seemed logical to me to try to make marble rye. Since I have three identical 8 X 4 loaf pans I attempted three different ways to mix the colors. The results are shown in the photo above. On the left is the bulls eye, the dark round runs down the middle of the loaf with the light in a ring around it. In the middle is an attempt a a marble pattern. The right shows a spiral pattern.

I was surprised to find that the only real difference between light and dark rye is the addition of coffee, carob, or cocoa to add the dark color. Since I don’t care for coffee and carob seemed a little on the exotic side, I decided to use cocoa since I like chocolate. The recipes for the light and dark rye bread are below. The dark differs from the light in two items. First is the addition of 25 grams of cocoa to the ingredients. Second, there are 5 grams more water to compensate for the added cocoa.

These recipes are simply half of the recipe in the previous post Light Rye Bread – part 2. The dry and the wet ingredients Continue reading →

The Light Rye from part 1 came out well in the bread machine. Based on that loaf I decided to scale up the formula to make two loaves and bake them in the kitchen oven. Here is the scaled up formula:

• Molasses 41 grams
• Olive Oil 55 grams
• Water, room temp. 606 grams
•  
• Rye Flour 330 grams
• Bread Flour 743 grams
• Salt 20 grams
• Instant Yeast 10.5 grams

The break in the list separates the liquids from the dry ingredients. They are listed that way since for this batch I measured them separately. There are no caraway seeds listed, but the scaled amount for this size batch would be 9 grams. I left them out for two reasons. First, my wife said she thought they were too strong. Second, I had put caraway seeds in some oatmeal bread at one point, and it tasted just like the seeded rye bread from the store. I decided that I would make it without seeds to see what rye bread was like. It was good and I didn’t miss the seeds. Continue reading →

I was pressed for time, but wanted to try making Light Rye Bread. The answer was the bread machine. I had a place to start that made a bit more than I thought my bread machine could handle. I scaled it back so that it would make a loaf that was about 1 1/2 pounds. With a 2 pound bread machine I figured it would be a safe size. (When the recipe makes too much and the pan overflows it’s a big mess.)

Using the bread machine also meant that I needed less than 20 minutes to get the machine started. Then after 3 hours I could get the finished loaf out of the machine. Continue reading →