The inviting smell of the local bakery will be wafting through your home as your bake up our homemade Rye Swirl Bread. Follow our simple step-by-steps for how to roll up and get this bread ready for the oven.
Rye Swirl Bread
2014-10-09 11:31:37
Makes 2 loaves
Prep Time
1 hr
Cook Time
45 min
Total Time
3 hr 45 min
For light bread
- 5 cups all-purpose flour, divided
- 2 cups rye flour
- 2 1/4 teaspoons salt
- 2 (1/4-ounce) packages active dry yeast
- 2 cups water
- 1/2 cup butter
- 1/3 cup honey
- 1 large egg, lightly beaten
For dark bread
- 3 cups rye flour
- 1/4 cup firmly packed brown sugar
- 2 tablespoons unsweetened cocoa powder
- 2 1/2 teaspoons salt
- 2 (1/4-ounce) packages active dry yeast
- 1 cup water
- 1 cup milk
- 1/3 cup butter
- 1/3 cup unsulfured molasses
- 1/4 cup honey
- 2 large eggs, lightly beaten
- 3 to 4 cups bread flour
- 1 egg white
- 1 tablespoon water
- Garnish: sea salt, caraway seeds
Instructions
- To prepare light bread: In the bowl of a stand mixer fitted with the dough hook attachment, combine 3 cups all-purpose flour, rye flour, salt, and yeast.
- In a small saucepan, combine 2 cups water, butter, and honey; heat over medium heat until a thermometer registers between 120° and 130°. Add to flour mixture along with egg, beating at medium-low speed until combined. Beat in enough remaining all-purpose flour to make a soft dough. Increase speed to medium, and beat for 3 to 4 minutes or until dough is smooth and elastic.
- Place dough in a lightly greased bowl, turning to grease top. Cover, and let rise in a warm draft-free place (85°) for 1 hour or until doubled in size.
- To prepare dark bread: In the bowl of a stand mixer fitted with the dough hook attachment, combine rye flour and next 4 ingredients.
- In a small saucepan, combine 1 cup water and next 4 ingredients; heat over medium heat until a thermometer registers between 120° and 130°. Add to flour mixture along with eggs, beating at medium-low speed until combined. Beat in enough bread flour to make a soft dough. Increase speed to medium, and beat for 3 to 4 minutes or until dough is smooth and elastic.
- Place dough in a lightly greased bowl, turning to grease top. Cover, and let rise in a warm draft-free place (85°) for 1 hour or until doubled in size.
- Divide each dough in half. Roll out each half into a 15x12-inch rectangle. Place dark dough on top of light dough, and roll up jelly-roll style starting with long side. Repeat procedure with remaining dough.
- Spray 2 (10-inch) loaf pans with cooking spray. Place loaves in pans. Cover, and let rise in a warm draft-free place (85°) for 1 hour or until doubled in size.
- Preheat oven to 350°. In a small bowl, whisk together egg white and 1 tablespoon water.
- Gently brush loaves with egg mixture. Sprinkle with sea salt and caraway seeds, if desired. Bake for 35 to 45 minutes or until loaves sound hollow when tapped, covering loaves with foil to prevent excess browning, if necessary. Let cool in pans for 10 minutes. Remove from pans, and let cool for at least 30 minutes before slicing.
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Rye Swirl Bread How-To
1. Place dark dough on top of light dough.
2. Continue placement of dark dough until it is even with the light dough.
3. Roll up jelly-roll style beginning with long side.
4. Place loaf in pan.
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