Used honey instead of molasses, not as earthy a flavor, but still worked. Interested to try the light version now. Great texture and flavor, and moist crumb. Thermometer check for doneness was helpful too.
I made this over the weekend. I couldn’t find instant espresso so I used Starbucks instant Italian Roast coffee, which seemed to be fine. I also added anise seeds instead of caraway. Bread came out very moist, and the coffee and cocoa seemed very well balanced. The cornstarch wash is a bit hard to apply and I can’t tell how much of a difference it makes. Bottom line - very tasty loaf.
Doing the marble rye today! It's not explicit from the recipe when to combine the light and dark doughs - I'm guessing after bulk proving, as your process describes combining when shaping? Just want to confirm. Thanks for putting me on this E European journey!
Delish!! Absolutely delish. I may not have gotten the point of the cornstarch wash, as it didn't seem shiny. Maybe I didn't use enough. Also, I don't love this type of scoring but you seemed pretty adamant about doing it this way. I suppose any scoring will do??
I tend to use a lot of the wash, applied in a few coats, not just a single quick coat. (It dries quickly when the bread is hot.) I'll add that to the recipe. As for the scoring: this loaf doesn't expand a lot during baking, so making a series of cuts along the length lets it open up evenly to form a uniform cross section from end to end, which is best for a sandwich bread. But yes, you can score it however you like!
what do you do with. the scald? Is that the rye paste?
Schnitzer's marble rye...the best scene is when Jerry steals the rye from the old woman.
Long live Frank Costanza.
Made my day! Nothing better than a great loaf of bread and a laugh! I’m so glad I found you!
Used honey instead of molasses, not as earthy a flavor, but still worked. Interested to try the light version now. Great texture and flavor, and moist crumb. Thermometer check for doneness was helpful too.
I made this over the weekend. I couldn’t find instant espresso so I used Starbucks instant Italian Roast coffee, which seemed to be fine. I also added anise seeds instead of caraway. Bread came out very moist, and the coffee and cocoa seemed very well balanced. The cornstarch wash is a bit hard to apply and I can’t tell how much of a difference it makes. Bottom line - very tasty loaf.
Doing the marble rye today! It's not explicit from the recipe when to combine the light and dark doughs - I'm guessing after bulk proving, as your process describes combining when shaping? Just want to confirm. Thanks for putting me on this E European journey!
yes, definitely! You want to combine the doughs near the end, otherwise they'll just mix together completely.
Perfect. Thank you!
Delish!! Absolutely delish. I may not have gotten the point of the cornstarch wash, as it didn't seem shiny. Maybe I didn't use enough. Also, I don't love this type of scoring but you seemed pretty adamant about doing it this way. I suppose any scoring will do??
I tend to use a lot of the wash, applied in a few coats, not just a single quick coat. (It dries quickly when the bread is hot.) I'll add that to the recipe. As for the scoring: this loaf doesn't expand a lot during baking, so making a series of cuts along the length lets it open up evenly to form a uniform cross section from end to end, which is best for a sandwich bread. But yes, you can score it however you like!