Marble Rye
Emeril's beautiful marble rye bread — two doughs (classic rye and dark pumpernickel) spiraled together into one spectacular loaf.
Ingredients
- 1 envelope dry yeast (for rye dough)
- 1 tbsp sugar (for rye dough)
- 3 tbsp melted butter (for rye dough)
- 1 whole egg (for rye dough)
- 1 cup warm milk, 110°F (for rye dough)
- 2 tsp salt (for rye dough)
- 1 cup rye flour (for rye dough)
- 2 0.5 cup bleached all-purpose flour (for rye dough)
- 2 tsp active dry yeast (for pumpernickel)
- 1 cup warm water, 110°F (for pumpernickel)
- 1 tbsp butter, melted (for pumpernickel)
- 6 tbsp dark molasses (for pumpernickel)
- 2 tbsp semi-sweet chocolate, finely chopped and melted (for pumpernickel)
- 1 tbsp caraway seeds (for pumpernickel)
- 0.5 cup cooked mashed potatoes (for pumpernickel)
- 2 cup rye flour (for pumpernickel)
- 0.5 cup whole wheat flour (for pumpernickel)
- 0.3 cup yellow cornmeal (for pumpernickel)
- 1 whole large egg, beaten (for egg wash)
Instructions
- 1
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.
- 2
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.
- 3
Preheat oven to 350°F.
- 4
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.
- 5
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.
- 6
Brush with beaten egg, cover, and let rise until doubled, about 1 hour.
- 7
Bake until lightly browned, 30–35 minutes. Cool on a rack before slicing.