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How to Shape Marble Rye

Peter Reinhart demonstrates how to make and shape this impressive loaf of bread.

Fine Cooking Issue 127
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Text and recipe by Peter Reinhart

I’ve taught bread baking to professional and recreational students alike for more than 20 years now, and I’ve noticed that there are a few loaves my students especially love to make: French baguettes, buttery dinner rolls, and what I like to call Twilight Zone marble rye. The nickname comes from the bread’s swirled pattern, which reminds me of the spinning spiral in the opening sequence of the classic 1960s television show. The swirl is actually easier to accomplish than you might think, and it’s just part of what makes this bread so special.

Get the recipe: Marble Rye

Traditional rye breads, more commonly found in Eastern European bakeries than on our supermarket shelves, contain lots of rye flour—more than 50% rye to wheat. This makes for a dense, chewy loaf since rye contains far less gluten than wheat and, thus, doesn’t rise as high.

But marble rye, well, that’s a different matter. It delivers the soft sweetness of white sandwich bread with just enough rye—30% rye to wheat, and sometimes even less in commercial brands—to trick us into thinking we’re eating pumpernickel or some other heartier rye bread.

Marble rye’s impressive design, gentle rye flavor, and tight yet tender crumb make it a star in the rye bread pantheon. In this video excerpt, I’ll show you how to shape the dough to achieve a beautiful spiral.

Credits: This video is excerpted from Peter’s Artisan Bread Making series on Craftsy.com. Visit Craftsy to sign up for Peter’s complete course, or to explore other baking and cooking classes (many of which are taught by Fine Cooking contributors!).


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