Zesty Rye and 50-50 Pumpernickel – Marble Rye Bread

Zesty Rye Bread Base – Item #40082 – Pack Size 50 lb. Box

BP 50/50 Pumpernickel Base – Item #40160 – Pack Size 50 lb. Bag

Ingredient%
Patent Flour80%
White Rye Flour20%
Zesty Rye Bread Base10%
Fresh Yeast3%
Water70%
Ingredient%
Patent Flour50%
BP 50/50 Pumpernickel Base50%
Fresh Yeast4%
Water56%

Procedure

NY Deli-style marble rye bread made easy with Zesty Rye and BP 50/50 Pumpernickel.  This marble bread is packed with rye and ground caraway, giving a robust flavor and authentic NY Deli-style appearance.

Rye Dough

  1. Incorporate all ingredients on first speed for 4 minutes
  2. Mix on 2nd speed until developed
  3. Desired dough temperature 75°F
  4. Divide dough and pre-shape as a log
  5. Bench rest 15 minutes
  6. Using a rolling pin roll dough to ¼” thick and the width of the pan being used

Pumpernickel Dough

  1. Incorporate all ingredients on first speed for 4 minutes
  2. Mix on 2nd speed until developed
  3. Desired dough temperature 75°F
  4. Divide dough and pre-shape as a log
  5. Bench rest 15 minutes
  6. Using a rolling pin roll dough to ¼” thick and the width of the pan being used
  7. Place dough on top of sheeted rye dough
  8. Roll the two pieces of dough together creating a cylinder and place in pan
  9. Proof for 60 minutes
  10. Bake at 400°F – 420° until internal temperature reaches 205°F

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