To achieve the stunning marble effect, roasted malted barley flour is added to one of the rye doughs. Then, one dough is stacked on top of the other, and a series of folds creates the dramatic marble-like layers.
You asked, we answered: marble rye sourdough is here.
This loaf is as pretty as it is delicious. With its slight smokiness, it pairs wonderfully with smoked fish, roast beef, or even a killer cucumber sandwich packed with hummus and pickled veggies.
Rye, the wild grainRye baking culture is rich and has been used historically across the globe in parts of Scandinavia, France, Germany, Poland, Russia, Portugal, and Italy. From a pale, faintly tangy French loaf to a deep dark pumpernickel, rye is an extremely diverse grain. It has a much better tolerance for cold soil than other kinds of wheat, and is perfect for our Canadian weather.
Rye’s chemistry is completely different from wheat. Its proteins are weaker and form comparatively less gluten, which is responsible for trapping gases released during fermentation in bread that creates the wildly open crumb of Miette’s bread.
Instead, rye contains a complex carb named (watch out for the fancy term) arabinoxylans. It’s basically a viscous and thirsty gel to enclose gases the same way gluten does but can also absorb a ton of water. This results in an incredibly moist bread that will stay fresh for much longer.