Marbled Pumpernickel Rye

Marbled Pumpernickel Rye
Makes: 1 loaf (12 slices) for $1.87. Prep: 45 minutes. Rise: 3 hours. Bake: at 350 degrees for 30 to 35 minutes.
Makes 12
Prep 45 m
Rise 180 m
Bake 30 m

Ingredients

Pumpernickel Dough:

Rye Dough:

Topping:

Directions

Pumpernickel Dough:

  1. 1 of 4 Mix 1/3 cup warm water and sugar in small bowl. Sprinkle yeast over top. Let stand until foamy, 5 to 10 minutes.
  2. 2 of 4 Mix bread and rye flours, salt and caraway seeds in large bowl. Whisk in espresso and cocoa powders. Add vinegar and molasses to remaining 1/3 cup warm water. Stir vinegar-yeast mixture into flour mixture in bowl. Add more bread flour if dough is too sticky.
  3. 3 of 4 Turn dough out onto floured work surface. With floured hands, knead until smooth and elastic, about 10 minutes; dough will be slightly stiff.
  4. 4 of 4 Transfer dough to greased bowl; turn to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1-1/2 hours.

Rye Dough:

  1. 1 of 3 Prepare dough, following steps 1 through 3, omitting espresso and cocoa powders. Transfer to a second greased bowl, turning to coat. Cover with towel. Let rise in a warm place until doubled in volume, about 1-1/4 hours.
  2. 2 of 3 Remove doughs from bowls. Punch doughs down. Let rest for 5 minutes. Roll doughs into 11 x 8-inch rectangles. On top of rye dough, place pumpernickel dough, overlapping so 1-inch strip of rye dough is exposed along short side. Fold exposed lip over; firmly roll up doughs together. Pinch seams to close; turn ends under. Transfer to greased 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan. Cover with kitchen towel. Let rise until doubled, about 1-1/2 hours.
  3. 3 of 3 Heat oven to 350 degrees F. Lightly brush top of risen loaf with the beaten egg white. Sprinkle with the caraway seeds. Bake in heated 350 degree F oven for 30 to 35 minutes or until golden, puffed and hollow-sounding when tapped. Remove from pan to wire rack to cool.
Nutrition Information for Marbled Pumpernickel Rye
Servings Per Recipe: 12
Per Serving: 3 g fiber, 541 mg sodium, 0 g Fat, total, 149 kcal cal., 0 mg chol., 0 g sat. fat, 5 g pro., 33 g carb.