Serves: 2
Total Calories: 1,850
* In a large mixer bowl, combine 1 cup unbleached flour, wheat germ, yeast, brown sugar and salt. In a heavy saucepan, heat 1 1/4 cups water, molasses, chocolate and oil, stirring until very warm and chocolate has melted, about 120° to 130° F. Add liquid mixture to flour mixture and blend at low speed until ingredients are moistened. Beat 3 minutes at medium speed. Beat in rye flour plus enough unbleached flour to make a stiff dough. Knead on a lightly-floured surface, adding 1/4 to 1/2 cup additional unbleached flour, until dough is smooth and elastic, about 7 to 10 minutes. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 90 minutes. Punch down dough let rest, covered, for 15 minutes. Place on a lightly-floured surface and divide in half let rest 10 minutes. Light Bread Layer: * Scald milk in a large saucepan stir in oats, brown sugar, salt and butter or margarine. Remove from heat cover and cool. Transfer mixture to large mixer bowl. Sprinkle yeast on warm water let set until foamy, 5 to 10 minutes. Add yeast mixture and 1 cup flour to milk mixture. Beat with a mixer until well blended. A little at a time, add enough remaining flour to make a soft dough that leaves the sides of the bowl. On a lightly-floured surface, knead dough until smooth and elastic, about 10 minutes. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Punch down dough and let rise in a warm place, free from drafts, until doubled, about 1 hour. Punch down dough and let rise in a warm place, free from drafts, until nearly double, about 30 to 50 minutes. Place on a lightly-floured surface and divide in half let rest 10 minutes.
Shaping and Baking:
*Pat out half of the dark dough slightly, place half of the light dough on it and carefully press together until the layers of dough adhere. With a lightly-floured rolling pin, roll into a 16 x 9-inch rectangle. Starting at the long side, tightly roll dough as for a jelly roll pinch seam to seal and tuck ends under. Place seam down, diagonally across a greased baking sheet. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Combine egg white with water to make a glaze brush loaves carefully. Bake in a preheated 375° F oven on two oven racks. After 20 minutes, switch sheets between oven racks to brown loaves evenly bake 20 minutes more or until loaves sound hollow when tapped. Remove from pans cool on wire racks.
Note: To bake loaves in greased 9 x 5 x 3-inch loaf pans, roll the dough as for a jelly roll as directed, but starting from a 9-inch end. Seal seams, place in pans and let rise as directed. Bake for 40 to 45 minutes or until loaves sound hollow when tapped. Remove from pans cool on wire racks.
This Marble Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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