There’s something magical about seeing swirls. This marbled rye pays off once it’s sliced, revealing beautiful swirls of chocolate. The blend of spices make this aromatic, and milk chocolate balances the bitterness of the chocolate and cinnamon with sweetness. This is the perfect loaf for a peanut butter and jelly sandwich, or a decadent French toast.
Spiced Chocolate Marbled Rye Recipe
Equipment
- Bread whisk
- Oval banneton
- Mixing bowl
- Dough scraper
- Lame
- Dutch oven
- Kitchen towels
Ingredients
Bread
- 281 gr water
- 150 gr rye flour
- 225 gr strong bread flour
- 75 gr leaven
- 8 gr sea salt
- 56 gr milk chocolate
- 105 gr chocolate paste see below
Chocolate Paste
- 75 gr hot water
- 20 gr cocoa
- 6 gr cinnamon
- 2 gr all spice
- 2 gr nutmeg
Levain
- 50 gr water
- 12 gr starter active
- 50 gr bread flour
Instructions
- The day before you plan to make your dough, create the levain using an active starter. Mix water, flour, and starter and place into a small container that has enough room for the levain to grow 2-3x in volume. Allow this to rise for at least 8 hours. When ready, proceed to step 2.
- Using a large bowl, mix together water, levain, and flours. Cover lightly with a towel and let sit for one hour. The longerthe autolyse, the stronger the gluten structure.
- Make the chocolate paste: Using a heatproof bowl, mix all of the spices and pour hot water. Whisk together the spices and hot water until a loose paste forms. This should be fairly liquid, add more hot water as needed in 10g increments. Let cool.
- Split the dough in half. Mix one half, your base dough, with 4g of salt and 10g of water until thoroughly combined.
- Mix on half with the chocolate paste and 4g of salt, thoroughly combining until all of the dough is even in color and texture. Place this on top of the base dough, cover, and let sit for 30 minutes. There’s something magical about seeing swirls.This marbled rye pays off once it’s sliced, revealing beautiful swirls of chocolate. The blend of spices make this aromatic, and milk chocolate balances the bitterness of the chocolate and cinnamon with sweetness. This is the perfect loaf for a peanut butter and jelly sandwich, or a decadent French toast. even in color and texture. Place this on top of the base dough, cover, and let sit for 30 minutes.
- During bulk fermentation you will need to perform a fold to each dough half. Wet your hands with clean water, then gently grab the top of the dough and fold over towards the center of the bowl. Repeat this fold on all sides of the bowl.
- Add the chopped chocolate on top of the dough during the first fold. The chocolate will gradually mix evenly into the dough over the next few folds.
- Repeat the folding during the bulk fermentation every 30 minutes for another 1-1/2 hours for a total of three folds. After the last fold, let sit for another 30 minutes for the dough to relax.
- Lightly sprinkle flour on top of the dough and turn over on a clean work surface. Shape the dough into a round by folding over the top of the dough to the center. Rotate the dough 180° and fold over the top to the center again. Repeat this to the remaining sides.
- Clear off any excess flour on your work surface and turn over the dough, seam side down. Cup your hands around the top of the dough with your pinkies resting on the your work surface. Pull the dough towards you to tighten. Repeat this on each side until the dough’s surface feels tight. Let rest for 15 minutes.
- Prepare your banneton by lightly dusting it with flour. This will prevent your dough from sticking to the linen.
- Perform the final shape on your dough: lightly sprinkle the top with flour, then flip over so the seam side is up. Gently pat down the dough into a rectangle with the short edge facing you. Fold up the bottom towards the center. Fold the top towards the center. Turn the dough 90°. Take the top and roll in to create tension. Continue to roll and create tension until you have a tightshape.
- Transfer the dough upside down into the banneton, using a bench scraper to guide it. The seam side should be up. Cover the basket with a light towel and place in the fridge for 10-12 hours.
- When you are ready to bake, place a large dutch over in your oven and preheat to 500°. Let your pot heat up for at least 45 minutes.
- Trim a piece of parchment paper that will fit the size of your loaf, with room on the sides so you can lift. Remove your banneton from the fridge and, using your hand to guide the loaf, turn upside down onto the parchment paper so that the smooth side is on top.
- Use a lame to score the top across the length of the loaf. This will help direct how your loaf will rise in the oven.
- Once the dutch oven has thoroughly heated, use oven mitts to carefully remove the dutch oven and place on topof your stove. Remove the cover.
- Pick up your loaf using the edges of the parchment paper and carefully place into the dutch oven. Cover and return tothe oven.
- Let bake for 20 minutes, then remove the lid and lower the temperature to 450°. Bake for an additional 20 minutes. The loaf is done if the internal temperature reads 200°F, or the bottom of the loaf sounds hollow if you tap it.
- Allow finished loaf to cool completely before sharing.
Notes
Bake Temp: 350°F
Bake Time: 50 minutes
Bake Time: 50 minutes
Thank you for the recipe. It came out so good. I made it 🙂