{"id":4750,"date":"2011-09-05T09:34:32","date_gmt":"2011-09-05T13:34:32","guid":{"rendered":"http:\/\/heidiannie.com\/2011\/09\/marbled-sourdough-rye-recipe\/"},"modified":"2011-09-05T09:34:32","modified_gmt":"2011-09-05T13:34:32","slug":"marbled-sourdough-rye-recipe","status":"publish","type":"post","link":"https:\/\/www.heidiannie.com\/?p=4750","title":{"rendered":"Marbled Sourdough Rye- recipe"},"content":{"rendered":"

\"010\"<\/a><\/p>\n

I broke the rules and cut the bread whilst it was still warm- I couldn\u2019t<\/p>\n

help myself.  I was hungry.<\/p>\n

It was lunchtime and I wanted –<\/p>\n

\"011\"<\/a><\/p>\n

This for lunch.  Avocado with lots of black pepper on rye!<\/p>\n

This is one of my ALL-TIME favorite sandwiches.<\/p>\n

But first I had to make the bread.<\/p>\n

My starter had been complaining of not being used enough.<\/p>\n

My bread had become rather white and boring- mostly toast bread for my husband\u2019s<\/p>\n

breakfast.<\/p>\n

And so I decided to make a marble that he could toast and I could enjoy.<\/p>\n

I made a classic sourdough rye-<\/p>\n

1 cup starter (sorry Celia and Joanna- I don\u2019t know the saturation- but I had been feeding<\/p>\n

it a cup of water (approx) to a cup of flour (again, approximate)- for several days before I <\/p>\n

used it.)<\/p>\n

2 cups dark rye flour<\/p>\n

1 cup white rye flour<\/p>\n

1 cup high gluten white bread flour<\/p>\n

1 tsp yeast<\/p>\n

I- 1 1\/2 cups warm water<\/p>\n

2 tsp sugar<\/p>\n

1 TBS salt<\/p>\n

2 TBS molasses<\/p>\n

3 TBS butter<\/p>\n

1\/2 cup milk scalded<\/p>\n

3 tsp caraway seeds<\/p>\n

I added all the flours to the starter and mixed in the water with the sugar and yeast<\/p>\n

proofed into it at once.  ( Did I mention I wanted to eat the avocado sandwich for lunch?)
Then I scalded the milk for 2 minutes on high in the microwave, added the butter and molasses<\/p>\n

and mixed that into the dough, adding the salt and seeds last.<\/p>\n

Mixed it well, kneaded it for about 10 minutes and shaped into a ball to raise.<\/p>\n

Then I made a quick white bread-<\/p>\n

3 cups bread flour<\/p>\n

1 tsp salt<\/p>\n

1 tsp yeast<\/p>\n

1 1\/2 cups water<\/p>\n

– proofed the yeast with the water, added flour and salt- and kneaded for about <\/p>\n

5 minutes and then put into greased bowl and allowed to raise.<\/p>\n

After about 45 minutes- I divided the dough in half and made two loaves (it wasn\u2019t actually<\/p>\n

in half I had a Large ball and a medium ball) \u2013one a long loaf and one shaped in the banneton.<\/p>\n

\"004\"<\/a>\"005\"<\/a><\/p>\n

For the shaping, I rolled out the rye, and then place a smaller piece of white dough on top and<\/p>\n

rolled it up, pinching it very severely to keep it in shape.<\/p>\n

Slashed the long loaf and let them both raise for another 45minutes to an hour.<\/p>\n

I then preheated the oven very hot- 500 F degrees and put in a tin of hot water<\/p>\n

and placed the long loaf into the oven.   I should have turned the heat down to 450 F but I <\/p>\n

was distracted with the banneton loaf and was busy transferring it to a parchment papered <\/p>\n

pan.<\/p>\n

\"008\"<\/a><\/p>\n

The slashes were too deep and the white bread broke through and the oven WAS<\/p>\n

too hot, so the first loaf was quite dark.<\/p>\n

\"009\"<\/a><\/p>\n

I had turned down the temp for the second loaf- and it was quite pretty (which<\/p>\n

was fortunate because I\u2019m giving this loaf to some friends!)<\/p>\n

 <\/em>I ended up baking the first loaf for about 45 minutes, the second loaf for almost <\/p>\n

the same time- but at a lowered temperature.<\/p>\n

But I did get my sandwich \u2013 only a little late for my regular lunch time- and it was<\/p>\n

exactly what I wanted!<\/p>\n

And that is part of the reason I love baking bread-<\/p>\n

EATING BREAD!<\/p>\n","protected":false},"excerpt":{"rendered":"

I broke the rules and cut the bread whilst it was still warm- I couldn\u2019t help myself.  I was hungry. It was lunchtime and I wanted – This for lunch.  Avocado with lots of black pepper on rye! This is … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,11],"tags":[],"class_list":["post-4750","post","type-post","status-publish","format-standard","hentry","category-bread","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/4750","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4750"}],"version-history":[{"count":0,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/4750\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}