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Marbled Rye Bread

Marbled Rye Bread
Roll together a dark rye and a light rye dough for a marbled rye bread – unique, beautiful and delicious.
Yield 2 loaves
12

Reviews

Ingredients

Light Rye Dough

  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 cups bread flour, divided
  • 1 1/2 teaspoons table salt
  • 2 tablespoons granulated sugar
  • 2 teaspoons caraway seeds
  • 1 1/4 cups water (120° to 130°F)
  • 4 1/2 teaspoons vegetable oil
  • 1 1/3 cups medium rye flour

Dark Rye Dough

  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 cups bread flour, divided
  • 1 1/2 teaspoons table salt
  • 2 tablespoons granulated sugar
  • 2 teaspoons caraway seeds
  • 2 tablespoons cocoa
  • 1 1/4 cups water (120° to 130°F)
  • 4 1/2 teaspoons vegetable oil
  • 1 1/3 cups medium rye flour

Instructions

  • Make the light rye dough: In a large bowl, combine yeast, 1 cup bread flour, salt, sugar and caraway seeds; mix well. Add water and oil to flour mixture. Mix using wooden spoon or dough whisk until all ingredients are incorporated and have a shaggy dough. Gradually stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on lightly floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle; about 1 hour.
  • Make the dark rye dough: In a large bowl, combine yeast, 1 cup bread flour, salt, sugar, caraway seeds and cocoa; mix well. Add water and oil to flour mixture. Mix using wooden spoon or dough whisk until all ingredients are incorporated and have a shaggy dough. Gradually stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on lightly floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger; about 1 hour.
  • On lightly floured surface, divide each dough in half. Roll or pat each half to a 14×7-inch rectangle. For a dark crust, place a light rye piece on top of a dark rye. For a light crust, place a dark rye piece on top of a light rye. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Working from the center of the loaf to the ends, gently roll the loaf back and forth to form a baguette shape approximately 14-inches long. Place on a greased or silicone-lined baking pan. Repeat for second loaf. Cover loaves; let rise until indentation remains when lightly touched.
  • Preheat oven to 375°F. After dough has risen, bake until internal temperature tests 190°F, about 40-45 minutes. Remove from pan; cool on rack.

Notes

Get Bread Machine Method here.
Photo by Food Wanderings

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Review & Comments

Melissa | Reply

5 stars
Beautiful bread!! We enjoyed this recipe and it was so good for our Reubens!!

Sheryl | Reply

Still in the rising stage but so far so good! Who knew, cocoa in marble rye? Not I! Can I do this as a Pullman loaf? This is my first time trying this recipe. Want to surprise mom for Easter! Thanks

Red Star Yeast | Reply

Hi Sheryl,

You can certainly bake it in a Pullman loaf.

Happy Baking!

Theresa Wonderly | Reply

Can I make one large loaf instead of two with this recipe?

Red Star Yeast | Reply

Hi Theresa,

Yes you can certainly do that!

Happy Baking!

Lisa Lindley Raboin | Reply

5 stars
I used dark rye flour for this recipe and found it easy to make. I enjoyed the use of cocoa added to make it dark instead of the molasses. Just a subtle difference in flavor, yet doesn’t add extra sweetness to the bread which I don’t need. Caraway seeds naturally lower the glycemic index when added to bread which I also like. I’ll be making this again! Yum!

Cathy H. | Reply

5 stars
I make this bread all the time, it is hands down the best! It’s a delicious bread and the dough is so easy to work with allowing for a beautiful swirl that will not separate on you (just be sure to use very minimal, if any, flour when rolling out ). I have also made without making the 2 separate doughs and combining my light and dark rye flour into one dough. Still the same delicious bread, just not as pretty, but so EASY! For storage, I go ahead and slice each loaf and freeze. When we want bread, we take 2 slices from the freezer and put in the toaster for a couple of minutes and they’re perfect and always fresh. It’s not a fluffy bread or overly dense, but has great structure, the way (I think) rye should be.

If you’re reading my comment, please stop looking for the “right” rye recipe and go make this bread. You will not be disappointed!

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