Marbled Rye Bread
Presenting our best recipe for homemade marbled rye bread. Achieve the marbled effect by rolling together a dark rye dough (tinted with cocoa powder) and a light rye dough – unique, beautiful and delicious. The resulting slices make for picturesque Reuben sandwiches (or any other sandwich for that matter).
Yield 2 loaves
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 into 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 until smooth and elastic (about 5-7 minutes). 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 until smooth and elastic (about 5 to 7 minutes). 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.
- Shape the loaves: On lightly floured surface, divide each dough in half. Roll or pat each half to a 14x7-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 reaches 190°F, about 40-45 minutes. Remove from pan; cool on rack.
Notes
You can substitute dark rye flour in place of medium rye flour. Keep an eye on the hydration of your dough, as you may need to adjust the amount of water added.
