Sourdough Discard Marble Rye Bread Recipe

5 from 3 votes

Sourdough Discard Marble Rye Bread Recipe

Soft and springy is the only way I can describe this Sourdough Discard Marbled Rye Bread. The flavor of this lightly spiced loaf is inspired by hearty German rye bread, but adding a little bit of all-purpose flour keeps it light and airy.

Prep Time20

Cook Time40

Rise Time1

Course: Sides

Cuisine: American

Diet: Vegan

Servings: slices

Calories: 145kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Dough

300 grams water
7 grams active-dry yeast
28 grams molasses
113 grams sourdough discard
150 grams rye flour
240 grams all-purpose flour
120 grams bread flour
1 teaspoon caraway seeds
½ teaspoon anise seeds
¼ teaspoon fennel seeds
½ teaspoon coriander seeds
9 grams salt
28 grams vegetable oil plus more for brushing

Dark rye dough

10 grams cocoa powder
28 grams water

Metric - US Customary

Instructions

Bloom the yeast: Whisk the water, molasses and yeast together in a large mixing bowl. Cover the bowl and let the yeast bloom until foamy, about 15 minutes.
300 grams water, 7 grams active-dry yeast, 28 grams molasses
Make the dough: Using a stiff spatula or a wooden spoon, stir the sourdough discard, flour, spices and salt into the yeast mixture until no dry bits of flour remain. Switch to your hands and knead until a cohesive dough forms.
113 grams sourdough discard, 150 grams rye flour, 240 grams all-purpose flour, 120 grams bread flour, 1 teaspoon caraway seeds, ½ teaspoon anise seeds, ¼ teaspoon fennel seeds, ½ teaspoon coriander seeds, 9 grams salt
Knead the oil into the dough until completely absorbed. The dough should start greasy and gradually become smoother and less sticky.
28 grams vegetable oil
Make the dark rye dough: Divide the dough in half. Return half of the dough to the mixing bowl, add the cocoa powder and water into the bowl and knead until fully absorbed.
10 grams cocoa powder, 28 grams water
Strengthen the dough: Turn one portion of dough out onto a lightly floured work surface. Knead the dough by folding it in half, then pressing and pushing with the heel of your hand. Continue this process until the dough becomes smooth and elastic, about 5 to 10 minutes. Repeat with the other half.
Bulk fermentation: Round each portion of dough into a tight ball, and transfer it to a clean, lightly oiled bowl. Spread oil on top of the dough to prevent it from drying out. Repeat with the other portion.
Cover the bowls with plastic wrap and set it in a warm place until doubled in volume, about 45 minutes to 1 hour.
Prep: Preheat the oven to 400 F. Line a 9 by 4-inch Pullman pan (see note) with parchment paper or brush liberally with oil.
Final shape: Turn the dough out on a lightly floured work surface. Working with one portion at a time, divide the dough in half. Using a rolling pin, flatten the dough into a long rectangle about 4 inches wide. Repeat with the other portion of dough.
Layer one portion of chocolate dough over one portion of light dough. Starting with the shorter end, roll the dough into a tight cylinder. Place dough into the Pullman Pan. Repeat with the remaining portions of dough.
Final Proof: Cover the loaf pan with plastic wrap. Let the dough rise untouched in a warm place. The dough should fill your pan and rise about ½ an inch above the rim, about 30 to 45 minutes.
Bake: Brush the dough with vegetable oil. Score four diagonal lines on top of the dough. Bake for 20 minutes at 400 F. Without taking the loaf out of the oven, turn the temperature down to 350 F and continue baking for another 20 to 25 minutes or until the loaf registers at 200 F when probed with an instant-read thermometer.
Move the bread to a wire rack and let it cool completely, about 2 hours, before slicing.

Notes

Make sure your yeast is not expired before baking these rolls or your dough may not rise.
Give your dough enough time to rise, waiting until it has doubled in volume before shaping or baking. Otherwise, your bread may be dense and gummy.
Feel free to use active sourdough starter or sourdough discard to make this recipe.
Both instant yeast and active dry yeast will work to make this recipe.
You can bake this loaf in a 9 by 4-inch Pullman pan, an 8 by 5-inch loaf pan or make them into rolls. Use an instant-read thermometer to make sure your bread is fully baked. The center of the rolls should measure between 190 to 200 F when done.

Stand mixer instructions: If using a stand mixer, mix the dough ingredients except for the oil and cocoa powder. Once a cohesive dough forms, knead the dough with a dough hook and slowly stream the oil into the bowl until completely incorporated about 5 minutes. Divide the dough into two portions. Return the half of the dough to the bowl of the stand mixer, add cocoa powder and water. Knead with a dough hook until the cocoa powder is fully absorbed.

Nutrition