Skip to main content

Bread Machine 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
0

Reviews

Ingredients

Light Rye Dough

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

Dark Rye Dough

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

Instructions

  • Place room temperature ingredients for light rye dough in bread pan in the order recommended by manufacturer. Select Dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When kneading is complete (do not let dough rise in machine), remove dough from pan. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Place room temperature ingredients for dark rye dough in bread pan in the order recommended by manufacturer. Select Dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When full dough cycle is complete, remove dough from pan.
  • 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 Traditional Bread Making Method here.
Photo by Food Wanderings

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Chris | Reply

In the lighter loaf when you say to take it out of the bread maker before the dough rises is that before the first rise or the second rise or the final rise?
Thanks, Chris

Red Star Yeast | Reply

Hi Chris – Remove the dough after the kneading cycle is complete; before the first rise.

Happy baking!

Brenda | Reply

Why is the light rye dough recipe the same as the dark rye when making a marbled loaf?

Red Star Yeast | Reply

Hi Brenda – The dark rye dough adds cocoa powder to give it a darker color.
Happy baking!

Leave a Reply

Made the recipe? Rate it!