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EDV's avatar

Doing the marble rye today! It's not explicit from the recipe when to combine the light and dark doughs - I'm guessing after bulk proving, as your process describes combining when shaping? Just want to confirm. Thanks for putting me on this E European journey!

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Rick Robinson's avatar

I made this over the weekend. I couldn’t find instant espresso so I used Starbucks instant Italian Roast coffee, which seemed to be fine. I also added anise seeds instead of caraway. Bread came out very moist, and the coffee and cocoa seemed very well balanced. The cornstarch wash is a bit hard to apply and I can’t tell how much of a difference it makes. Bottom line - very tasty loaf.

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