I love the smell and taste of freshly baked bread -- there's just no comparison to the stuff you buy at a store. I decided to try my hand at creating a recipe to swirl white and rye together to make something cool looking and delicious.
- 4-5 cups white flour, divided
- 2-3 cups rye flour, divided
- 3 tbsp sugar
- 1 tbsp salt
- 4 1/2 tsp yeast
- 2 tbsp shortening
- 2 1/4 cups warm water
- 1 tbsp baking cocoa (makes the rye bread darker. You can't taste it)
- Mix two cups white flour, sugar, salt, and yeast. Add shortening and mix well.
- Add in the warm water. Mix until you've got a gooey slurry. Split into two bowls, equal amounts in each.
- In the first bowl, add an additional 2 cups of white flour, one at a time and stirring as you go. Once it becomes a dough, knead it on a floured countertop until springy. Add an additional 1/2 cup white flour if needed. Set aside.
- In the other bowl, add the cocoa and an additional 2 cups of rye flour, one at a time and stirring as you go. Once it becomes a dough, knead it on a floured countertop until springy. Add an additional 1/2 cup white flour if needed.
- Grease two large bowls. Put each dough ball in a bowl. Cover with plastic wrap and let rise in warm place until doubled in size (approximately 60-90 minutes).
- Grease sides and bottoms of two bread pans.
- Punch down each dough ball. Cut each in half. With a rolling pin, roll the white dough into a long strip approximately 9 inches wide. Do the same with half of the rye dough.
- Pick up the rye dough and place it on top of the white dough, being careful to minimize air bubbles between them. Use the rolling pin to press them together and make a long rectangle, approximately 9 inches wide.
- Starting at one end, roll up the dough (the white dough should be on the outside). Pinch the seam to seal and fold the ends underneath. Place seam-side down in one of the bread pans.
- Repeats steps 7-9 with the remaining dough.
- Place bread pans in a warm place to rise until the dough fills the pan (approximately 60-90 minutes).
- Bake at 425ºF for 25-30 minutes. Cool on wire rack.