Sesame & Spice by Shooter Anne

Author:Shooter, Anne
Language: eng
Format: epub
ISBN: 9781472223616
Publisher: Headline
Published: 2015-02-25T16:00:00+00:00

Marbled rye

If you like Seinfeld, you’ll know how excited it’s possible to get over marbled rye bread (if you haven’t seen it, find the episode where Jerry mugs an old lady for her marbled rye…). It’s very old-school and barely sold anywhere, even in London these days, but it looks so fabulous that it really is worth making your own.

Makes 1 large loaf

½ quantity Deli-style Rye Bread dough, minus the caraway seeds (see here)

½ quantity Black Bread dough (see here)

1 egg, beaten with 1 tbsp cold water

flour, for dusting

oil, for greasing

Make and knead both types of dough.

Place each dough on a lightly floured surface and work each one into a rectangle around the size of an A4 sheet of paper. The white dough will be slightly thicker, and that’s fine, but if you prefer you can take some of the white dough off and bake it separately.

Place the black bread rectangle on top of the white rye rectangle and roll them up like a Swiss roll, tucking the ends under. Place on a lightly oiled baking sheet (or in a greased loaf pan) and brush with the beaten egg. Cover with lightly oiled cling film and leave somewhere warm to double in size – about 45 minutes to 1 hour.

Meanwhile, preheat the oven to 180°C/Gas 4.

Bake for around 30–40 minutes, or until the bread sounds hollow when tapped underneath, is firm and feels light for its size.

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