Marbled Rye Toast
Overview
If you look closely, you will see that each of the two kinds of dough uses 550 grams of flour to make 2-4 marble rye toasts, which is really a huge amount. The amount of one kind of dough is too much for people to eat, half and half is enough. When mixing 2 or more pieces of dough into 1 piece, the most important thing is that their texture and rising time must be basically the same. This ensures that each portion has the same texture and each piece of dough takes the same baking time. The author mixed and kneaded the two kinds of dough separately, and mentioned in the brief description of the process that the mixing result took 10-15 minutes. I'm not sure whether the bread machine can finish two kinds of dough in such a time, or I should follow the usual way of making two-color bread-knead a large dough first, cut it in half, and color one half. Fortunately, the two dough recipes are basically the same, and the only difference lies in the coloring. The caramel used for color is actually burnt sugar. While cocoa powder, coffee, or carob powder can be substituted for caramel, they will impart a bitter taste to the bread, which not everyone will like. However, caramel is not commonly used, and cocoa powder and coffee powder are readily available. Moreover, for people who don't like too sweet, the bitterness of cocoa and coffee is somewhat suitable. Caraway seeds (optional). Although optional, although the dosage is small. But its taste and its use elsewhere still make people want to buy some back. However, it is a confusing thing. The pictures on Taobao look like it is not much different from cumin, and some people call it Kelly fennel/caraway seed at the same time. Is it exactly cumin, or should I use cumin instead? But, its taste should be different from cumin, right? When baking rye bread, bakers often use gluten-free flour. You can also use regular bread flour or bread flour for this recipe, but it’s best to use purified flour if you have it. Gluten cleansing powder? This flour is usually milled from very tough high protein wheat? Could this be understood as bread flour with a relatively high gluten content? Maybe this bread flour from Bakery Shang can be used as gluten-washing flour? The multigrain bread I made last time seemed to have pretty good texture. This bread is very easy to make and the dough is soft and flexible. Rye flour accounts for about one-third. I gritted my teeth and watched it ferment for 2 hours. It didn't seem to be tired, but it had not grown to the edge of the mold. This is probably the difference between rye bread and white bread, right? Caraway seeds, something that people have always been curious about, emit a unique smell as the bread knife is pulled back and forth when the bread is cut. Like cumin+mint? Or, is it spearmint?
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Ingredients
Steps
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Materials
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Pour the flour, salt, yeast, and caraway seeds into the bread pan and stir to combine
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Add molasses, butter and water
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Put it into the bread machine and stir for about 20 minutes
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into soft dough
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Add 1 tablespoon water to cocoa powder
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Stir into a uniform paste
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Divide the dough into 2 equal parts and add cocoa paste to one part
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Knead evenly into dough of two colors
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Put them into bowls separately and let them ferment for 90 minutes
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The dough has grown
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Take it out and divide it into 6 equal parts
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gather
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Knead into a large dough
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Press into a rectangular shape
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Roll up
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into a cylindrical shape
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Place in a toast box and ferment for about 90 minutes
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Crack the eggs into a bowl and add 1 tsp of water
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Mix well and set aside
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The dough doubled in size
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Brush the surface with egg wash
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Put it in the oven, middle and lower layers, heat up and down at 177 degrees, and bake for about 45 minutes
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The surface turns golden brown and comes out of the oven
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Unmold immediately and allow to cool for at least 1 hour
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slice
