----------------------------------------- Side 1 Cut Out Below -------------------------------------

Marbled Rye Roll together a dark rye and a light rye dough for a marbled rye bread–unique, beautiful and delicious. Makes 2 loaves (Machine Method) Light Rye Dough 1-1/4 cups Water 4-1/2 tsp. Vegetable Oil 2 cups Bread Flour 1-1/3 cups Medium Rye Flour 2 Tbsp. Sugar 1-1/2 tsp. salt 2 tsp. Caraway Seeds 1 package (2-1/4 tsp. SAF Gourmet Perfect Rise Yeast Dark Rye Dough 1-1/4 cups Water 4-1/2 tsp. Vegetable Oil 2 cups Bread Flour 1-1/3 cups Medium Rye Flour 2 Tbsp. Sugar 1-1/2 tsp. salt 2 Tbsp. cocoa 2 tsp. Caraway Seeds 1 package (2-1/4 tsp. SAF Gourmet Perfect Rise Yeast Instructions: Place room temperature ingredients for light rye dough in bread pan in the order listed. Select Dough cycle. Check dough consistency after 5 minutes of kneading, making adjustments if necessary. When kneading is complete (do not let dough rise in machine), remove dough from pan; place in a greased bowl, turn to grease top, cover and let rise.   ALL RIGHTS RESERVED Copyright © 2000 SAF Perfect Rise Yeast

----------------------------------------- Side 2 Cut Out Below -------------------------------------

 

Place room temperature ingredients for dark rye dough in bread pan in the order listed. Select Dough cycle. Check dough consistency after 5 minutes of kneading, making adjustments if necessary. When cycle is complete, remove dough from pan. Both doughs will be risen enough to continue with the Rising, Shaping and Baking directions. RISING, SHAPING, AND BAKING On lightly floured surface, divide both the light and dark doughs in half. Roll or pat each half to a 14- x 7-inch rectangle. For a dark crust, place a light rye piece on top of a dark rye. For a light crust, place a dark rye piece on top of a light rye. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Working from the center of the loaf to the ends, gently roll the loaf back and forth to form a baguette shape approximately 14 inches long. Place on a greased baking pan. Repeat for second loaf. Cover loaves; let rise until indentation remains when lightly touched. Bake in a 375ºF preheated oven for 40 to 45 minutes. Bread is thoroughly baked when its internal temperature tests 190ºF. Remove from pan; cool on rack. ALL RIGHTS RESERVED Copyright © 2000 SAF Perfect Rise Yeast