Choco Vanilla Marble Bread- Part Whole wheat

My bread baking experiments and love for marble cake had to come together at some point i guess. I absolutely love the vanilla-cocoa smell of this bread and the pretty white and brown swirls merging into each other. This doesn’t taste like a cake though, in case that thought came to your mind. Its not too sweet and i think a slice of this warm bread is a perfect accompaniment to a cup of coffee or hot chocolate.

This is as simple as any other bread. All you need to do is make two different colored dough’s. Go ahead try this and impress everyone around.

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Choco Vanilla Marble Bread- Part Whole wheat
My bread baking experiments and love for marble cake had to come together at some point i guess. I absolutely love the vanilla-cocoa smell of this bread and the pretty white and brown swirls merging into each other. This doesn't taste like a cake though, in case that thought came to your mind. Its n
Course breads
Prep Time 120 minutes
Cook Time 45 minutes
Servings
Ingredients
White Bread Layer
Chocolate Bread Layer
Others
  • 2 tsps Milk for brushing the top -
  • flour Extra for dusting
  • greasing Oil for
Course breads
Prep Time 120 minutes
Cook Time 45 minutes
Servings
Ingredients
White Bread Layer
Chocolate Bread Layer
Others
  • 2 tsps Milk for brushing the top -
  • flour Extra for dusting
  • greasing Oil for
Instructions
  1. For the White Vanilla Layer - Keep all the ingredients ready on the work station before starting.
  2. Sift the all purpose flour, salt and milk powder together. Set aside.
  3. Activating the yeast- Take the yeast, 1 tsp of sugar and 1/4 cup of warm water [ from the measured ingredients] in a glass. Give it a mix and set aside for 10 minutes. The mixture would turn frothy , indicating that the yeast is active.
  4. In a large glass bowl mix the rest of the sugar, warm milk, vanilla essence and warm water.
  5. Add the frothy yeast to the above and give it a mix.
  6. Add the sifted flour 1/2 cup at a time and using a rubber/ plastic spatula mix in a clockwise circular motion.
  7. The dough appears sticky and wet in the beginning.
  8. After mixing all the dough , add the olive oil. As you keep kneading the dough , it starts to turn smooth and elastic. [ You can transfer the dough to a lightly floured surface and knead it gently with your hands. Add a little more flour if needed, but not too much. I used a wooden and rubber spatula to knead the dough in the glass bowl itself].
  9. Grease a large bowl and keep the smooth elastic loose ball of dough in it. Turn it around in the bowl to coat its surface evenly with oil. Cover with a damp cloth and set aside for the dough to double up [ about an hour and half].
  10. For the Chocolate Bread Layer - Keep all the ingredients ready on the work station.
  11. Sift the whole wheat flour, all purpose flour, milk powder, salt and cocoa powder together. Set aside.
  12. Activating the yeast- Take the yeast, 1 tsp of sugar and 1/4 cup of warm water [ from the measured ingredients] in a glass. Give it a mix and set aside for 10 minutes. The mixture would turn frothy , indicating that the yeast is active.
  13. In a large bowl mix the rest of the sugar, warm milk and warm water.
  14. Add the frothy yeast to the above and give it a mix.
  15. Follow the same procedure as steps 6 -9.
  16. Once both the dough's have doubled in size, deflate them and gently knead for a minute. [knead the dough's separately]
  17. On a lightly floured surface roll out the white bread dough into a rectangle. [ the length of which is a little lesser than your loaf tin. I used a 9 inch by 4 inch loaf tin]
  18. Similarly roll out the chocolate bread dough too. [ slightly smaller than the white bread layer]
  19. Place the chocolate layer over the white bread layer, press a little to close all gaps and roll them together into a log.
  20. Seal the edges and the corners [ pull the white bread layer over the chocolate layer if needed].
  21. Place in a greased and lined loaf tin with the seam side down. [ I used a 9 inch by 4 inch tin]
  22. Cover with a damp cloth and allow to double up once more. [ about 45 minutes or more]
  23. Pre heat the oven at 180 degrees for 10 minutes. [ Do this about 15 minutes before baking].
  24. Once the dough doubles [ the dome slightly above the rim of the tin] brush the top with milk.
  25. Place in the preheated oven on the lower rack. Bake at 180 degrees for 45 minutes.
  26. If the top starts browning faster, tent it with aluminium foil. [ i did this after 20 minutes of baking].
  27. Remove from oven and remove from the tin immediately [ else the bottom would get soggy]. Transfer to a cooling rack.
  28. Allow to cool completely before slicing.
Recipe Notes

Notes-

Yeast is a very important component of bread baking. Instant dry yeast can be directly added to the dough , but one must take care that it doesn't come in direct contact with salt. I prefer following the steps mentioned. The active dry yeast needs to be activated. Thus you need to make sure it starts to froth in 10-15 minutes else you will have to discard and start afresh.

Use warm water [ that you can comfortably touch] not hot or cold water. This is again important for the yeast to work well.

While placing the two layers of dough press it in gently from all over to avoid gaps in the bread.

The rising time may vary depending on the weather, quality of yeast etc. Allow the dough to double [ even if it takes longer].

This tastes quite close to a regular bread, except for the lovely chocolaty feel. If you would like it sweeter, you can definitely add more sugar . The only difference would be- the time taken for the dough to rise may be more, since more sugar makes the yeast sluggish.

The kneaded dough must be non- sticky and elastic. Pull it between your hands and see if it stretches or breaks immediately.  Knead the dough gently [ this is one of the reasons why i prefer using a rubber or wooden spatula for kneading , also it helps avoid the mess].

Happy Baking

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