Emeril's beautiful marble rye bread — two doughs (classic rye and dark pumpernickel) spiraled together into one spectacular loaf.
For rye dough: combine yeast, sugar, butter, egg, and warm milk in an electric mixer with dough hook. Beat 1 minute. Add salt, rye flour, and all-purpose flour; beat until dough forms a ball and climbs the hook. Oil the dough, place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
For pumpernickel dough: combine yeast, water, butter, sugar, molasses, and melted chocolate. Beat 1 minute. Add caraway seeds, potatoes, rye flour, wheat flour, and cornmeal; beat until a ball forms. Oil, cover, and let rise until doubled, about 1 hour.
Preheat oven to 350°F.
Turn both doughs onto lightly floured surfaces. Pat each into a rectangle about 3/4-inch thick. Place the pumpernickel on top of the rye rectangle.
Roll up from the long side, pressing the edge firmly into the flat dough after each turn to seal. Tuck seams and place on a parchment-lined baking sheet.
Brush with beaten egg, cover, and let rise until doubled, about 1 hour.
Bake until lightly browned, 30–35 minutes. Cool on a rack before slicing.
IntermediateA silky chilled purée of green asparagus with onions, leeks, garlic, and cream, elegantly garnished with crème fraîche, halved hard-boiled quail eggs, caviar, and chives.
Advanced
Intermediate
Intermediate
Easy
IntermediateFor rye dough: combine yeast, sugar, butter, egg, and warm milk in an electric mixer with dough hook. Beat 1 minute. Add salt, rye flour, and all-purpose flour; beat until dough forms a ball and climbs the hook. Oil the dough, place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
For pumpernickel dough: combine yeast, water, butter, sugar, molasses, and melted chocolate. Beat 1 minute. Add caraway seeds, potatoes, rye flour, wheat flour, and cornmeal; beat until a ball forms. Oil, cover, and let rise until doubled, about 1 hour.
Preheat oven to 350°F.
Turn both doughs onto lightly floured surfaces. Pat each into a rectangle about 3/4-inch thick. Place the pumpernickel on top of the rye rectangle.
Roll up from the long side, pressing the edge firmly into the flat dough after each turn to seal. Tuck seams and place on a parchment-lined baking sheet.
Brush with beaten egg, cover, and let rise until doubled, about 1 hour.
Bake until lightly browned, 30–35 minutes. Cool on a rack before slicing.