Twisted Rye Bread

Instructions

PREPARE THE VEGETABLES:
1. Steam parsnips and carrots separately until very tender, about 15 minutes.
2. Mash until completely smooth, cool completely.
3. Season lightly with salt and let cool to room temperature.

MAKE THE BASE RYE DOUGH:
4. In large bowl, combine flours, yeast, salt, and sugar.
5. Add warm water, olive oil, and egg. Mix until shaggy dough forms.
6. Knead 8-10 minutes until smooth and elastic.
7. Place in oiled bowl, cover, rise 1.5 hours until doubled.

CREATE THE TWO OPPOSITE DOUGHS:
8. Punch down dough, divide in half.
9. Knead mashed parsnips, ground fennel, and fennel pollen into first half.
10. Add flour if dough becomes too sticky from vegetables.
11. Knead mashed carrots, coffee, cocoa powder, and melted chocolate into second half.
12. Dark dough should be rich brown, pale dough should be light with fennel specks.

SECOND RISE:
13. Place each flavored dough in separate oiled bowls.
14. Cover, rise 45 minutes until puffy and increased in size.

ASSEMBLY:
15. Roll each dough into rectangle of same size.
16. Place dark dough on top of pale dough.
17. Roll up tightly like jelly roll, creating spiral pattern.
18. Cut into 12 equal pieces with sharp knife.
19. Place cut-side up on parchment-lined baking sheets.

FINAL RISE AND BAKING:
20. Cover lightly, rise 30 minutes until puffy.
21. Preheat oven to 375°F.
22. Brush tops with egg wash.
23. Sprinkle with fennel seeds and coarse salt.
24. Bake 18-20 minutes until golden brown and hollow-sounding.