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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
7

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

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Review & Comments

Cindy Brooker | Reply

I would love to make this recipe. Can you list the weights in grams though? I have so much more confidence when I weigh the different ingredients. Thanks so much!

Red Star Yeast | Reply

Hi Cindy,
We do not have the ingredient weights available for this recipe. I would recommend using this chart as a guideline: https://www.kingarthurbaking.com/learn/ingredient-weight-chart.

Happy baking!
Carol

Cindy | Reply

I was intrigued by this recipe and can’t wait to make it! Any chance you have the weight amounts for the ingredients? I prefer to weigh everything using a scale for grams. Thanks so much!

Red Star Yeast | Reply

Hi Cindy,
We do not have the ingredient weights available for this recipe. I would recommend using this chart as a guideline: https://www.kingarthurbaking.com/learn/ingredient-weight-chart.

Happy baking!

Sandy | Reply

What does it mean to make sure the dough is ripe?

Red Star Yeast | Reply

Hi Sandy – it means to make sure the dough has risen enough. Click the link on the word ‘ripe’ in the recipe, or here for more info: https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/rising-ripe-test-first-rise/.
Happy baking!
Carol

Eleanor Simpson | Reply

at what temp do you bake this and for how long

Red Star Yeast | Reply

Hi Eleanor,
Per the instructions, bake in a 375°F preheated oven for 40 to 45 minutes. Bread is thoroughly baked when its internal temperature tests 190°F.
Happy baking!
Carol

Patty | Reply

Been looking for a recipe like this. Going to try it with the new sourdough yeast. Wish me luck.

Chuck P | Reply

4 stars
I am on the hunt for the perfect fool-proof bread recipe . This one I am currently in the process of making so I hope it turns out since its for todays Christmas meal , our traditional No-Peek Prime Rib (also found on Pinterest,if anyone is interested) . I am a home brewer and I had some of my latest brew, an Oatmeal Chocolate Milk Stout ,wort left over and I used that in place of the water and cocoa powder. I proofed the quick rise yeast in it , it was so happy in the not quite beer. I only made a half recipe just in case …

Jack L. Thomas | Reply

5 stars
I am new to bread making at 61 years old. I tried this recipe and it turned out so well that I make it on a regular basis. Not hard to make, looks really great. Only thing I do differently is I use dark and light rye flour. Try this recipe you won’t be disappointed.

Valerie Seifert | Reply

Was wondering how long it had to rise using rapid rise yeast?

Red Star Yeast | Reply

Hi Valerie,
Rise times vary depending on many factors including flour type and brand, how flour was measured, temperature of dough, temperature of room/rising area, kneading technique, yeast type … We always recommend to base proper rising (and kneading) on how the dough feels rather than on time. Check out our Baking Steps Guide for more info on rising: https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/rising-ripe-test-first-rise/
I hope you will find this information helpful.
Happy baking!
Carol

Annie | Reply

5 stars
Recipe worked great. I did not have cocoa and read on another site that instant coffee could be USES as a substitute. Sadly it did not work..both l loaves were the same color. I will try again using the ingredients shown.

Marbled Rye Bread – MyDeliciousFood.com | Reply

[…] Adapted from https://redstaryeast.com/marbled-rye-bread/ […]

EF | Reply

I accidently put it in 375 F fan oven… which is about 410 F in regular oven terms… for 45 minutes.
Anyhow… it turned out great!!
Thank you for a delicious easy recipe 🙂

Corned Beef on Rye, please! | More Savory, Less Sweet | Reply

[…] I consider myself a fairly accomplished bread baker, although I do not recall ever making a swirl rye.  I used the recipe I found on line from Red Star Yeast.  My biggest surprise was that darker dough is the same as the lighter dough, with the addition of some cocoa powder!  The recipe can be found here. […]

Diane | Reply

5 stars
Easy wonderful rye bread. Followed the recipe exactly. Lovely result.
Mine baked in 38 minutes at 375deg gas convect.
Thank you Red Star.

O’Malley’s Irish Cream Ale by Weston Brewing Company | What's the Hops? | Reply

[…] be kind of productive, and while baking peanut butter cookies with Hershey Kisses in the middle and marble rye bread isn’t exactly the definition of fulfilling life, it certainly made me feel like I was doing […]

Holland, NJ | Reply

5 stars
Easy to follow recipe. Had fun making the two different color doughs swirl. One issue that I wanted to share. When stretching the dough to 14″ x 7″ size, do not over flour the two doughs. Since you cut the recipe in half to make two loaves, you get two tries to get it right. First time we used to much flour and the two colors didnt stick together when forming the baguette. Well the second time I made the two a little sticky by using less flour. Now the seams held together nicely and the ends did as well. About time to put them in the oven, so TTFN.

Jada in GA | Reply

5 stars
This recipe was easy to follow and soooooo good!! Will be great with turkey pastrami tomorrow. I followed the directions exactly except for adding a 1/4 tsp of rye bread flavor enhancer to the light rye. Gave it the bit of dill flavor that I like. It is beautiful to cut and impressive to serve…I’ll be adding this to my regular rotation of great breads to bake!

Anonymous | Reply

5 stars
I made this bread yesterday and it turned out amazing! Thank you for sharing, my husband and my kids loved it and this morning everybody wanted “mommy’s twirly bread” ! So easy and beautiful, thank you!!

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