King Arthur’s marble rye, inspired by the thread on rye bread.
I took one major shortcut by scaling the dough and adding the black chocolate to half BEFORE the first rise. I know it’s not prudent to do this as chocolate can inhibit the yeast, but given the small amount (1 T.), and some testimony from the comments, I decided to give it a go. It worked out fine, and I got a good rise out of both halves. For the darker part, I used a slurry of black chocolate, rye flour, and water. I should note the slurry required an additional 2 T. of water not called for in the recipe, so I added a spoonful of rye flour to that half of the dough to accommodate.
The only other changes I made were to sub 40 g. of the water with pickle brine, adding 1/2 t. of prepared yellow mustard and doubling the caraway seeds from 1 T. to 2 T.
My dough temperature was up there, both from warming the liquid in the microwave and the friction from the stand mixer. I used a proofing oven for both proofs, and found things moved pretty quickly. Keep an eye on it if your dough and kitchen are warm!
I baked in a 13” Pullman pan (loosely tented with foil but sans the Pullman lid). While the dough doubled in size during the proof, there was not a lot of further oven spring.
Fun project! I’m very happy with the results. The bread has everything I wanted – a flavorful loaf with classic rye bread texture and an attractive crumb. I’ll happily make it again. We’ll be using this loaf for open-faced butterbrodt.
(Side note: I can never hear the phrase “marble rye” without thinking of that Seinfeld episode where Jerry has an interesting encounter with an old lady and snatches her marble rye – too funny!)
