Marble Rye

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Orwashers Artisan Bread: 100 Years of Techniques and RecipesMarble rye is a delicious bread that is great for both toast and sandwiches. Marble rye is a mix of the two most famous New York breads, plain rye and pumpernickel. The “marble” aspect to the name of this bread comes from the technique of shaping the rye and pumpernickel doughs into one.

  • Yield: 4 Loaves


For Rye Dough
  • 1.25 lbs (567 g) bread flour
  • 5 lb (226.79 g) rye biga
  • 71 lb (322.05 g) water
  • 4 lb (18.14 g) salt
  • 1 lb (4.53 g) instant yeast
For Pumpernickel Dough
  • 1.25 lbs (567 g) bread flour
  • 25 lb (113.39 g) rye biga
  • 76 lb (344.73 g) water
  • 4 lb (18.14 g) molasses
  • 6 lb (27.21 g) brewed coffee, at room temperature
  • 3 lb (13.60 g) salt
  • 8 lb (3.62 g) instant yeast
How to Make It
  1. Using the proportions of ingredients on the left, follow the instructions for making rye and pumpernickel breads, until the shaping step.
  2. Take each dough from its resting bucket and place on your work surface.
  3. Use your fingertips to gently push out each dough into a rectangle shape, roughly 8 in/20 cm by 6 in/15 cm.
  4. Then place the rye dough on top of the pumpernickel dough.
  5. Fold the dough in half.
  6. Cut with a scraper into 4 even squares/rectangles, approximately 1.25 lbs/567 g each.
  7. Shape each into a free-form oval. You can also shape this bread into a Pullman loaf.
  8. Preheat oven to 440°F/230°C.
  9. Bake for 35 minutes or until rye portion is golden.

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