Sandwich

Marbled Rye (pumpernickel/sourdough) is for Sandwich.

Marbled Rye (pumpernickel/sourdough) takes several minutes to prepare.

Marbled Rye (pumpernickel/sourdough) takes several minutes to cook.

Marbled Rye (pumpernickel/sourdough) makes 24 servings.

The ingredients for Marbled Rye (pumpernickel/sourdough) are:

SOURDOUGH-------------------------------------------
0.75 c. plus 1 T water
1 T vegetable oil
2.25 c sourdough bread flour (found at Bulk Barn)
2 t sugar
1 t salt
1.75 yeast

PUMPERNICKEL-----------------------------------------
0.75 water
1 T vegetable oil
3.5 T molasses
2 T cocoa
1 t salt
1.66 cup bread flour (one and two thirds)
0.66 cup rye flour
1.75 tsp yeast

Here is how you make Marbled Rye (pumpernickel/sourdough):

Put ingredients of sourdough recipe in 1lb bread maker and set it to "dough".Once it's done, put sourdough in a greased bowl, covering with plastic wrap. Store it in the fridge till the pumpernickel has half an hour left.Put pumpernickel dough ingredients into 1lb bread maker in order specified and hit 'dough' setting.There's a variety of ways to 'marble' the two batters. Try spreading one out on a floured surface and then adding the other on top, rolling from one side like a jelly roll. Or just poke and prod away.Divide into 2 balls and roll out into a pan or onto a pan.Let rise for one more hour.Place in preheated 350 degree oven, checking at 30 minutes for doneness. (Bread will be done when you hear a hollow sound when tapping it) It may require up to another 15 minutes. Check every 5.Number of Servings: 24Recipe submitted by SparkPeople user SONYATOPAZ.

The nutritional information for Marbled Rye (pumpernickel/sourdough) is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 89.5

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 1.7 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 1.0 g
• Protein: 2.3 g