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Recipes > Marbled Rye Bread

Marbled Rye Bread

A visually stunning loaf, this Marbled Rye Bread combines light and dark rye dough swirled together for a flavorful and eye-catching result. With a hint of caraway seeds and a slightly tangy flavor, this bread is perfect for deli sandwiches or serving with soups.

Prep

20 mins

Bake

35 - 37 mins

Total

57 mins

Yield

1 9 x 5-inch loaf

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Ingredients

  • Warm Water – 1 ½ cups (360 mL)
  • Molasses 66446 2 tsp (10 mL)
  • Active Dry Yeast 12294 2 ¼ tsp (7 g)
  • Artisan Bread Flour 1207 2 ½ cups (365 g)
  • Organic Dark Rye Flour 54391 1 ½ cups + ½ Tbsp (175 g), divided
  • Caraway Seeds 56401 1 ½ Tbsp, divided
  • Kosher Salt – 1 ½ tsp
  • Oil – 1 ½ Tbsp (22 mL)
  • Cocoa Powder 66036 1 Tbsp (5 g)
  • Egg – 1 (50 g)

Featured Products

MOLASSES 350G (#66446)

MOLASSES 350G (#66446)

$5.65

ARTISAN BREAD FLOUR 3LBS (#105499)

ARTISAN BREAD FLOUR 3LBS (#105499)

$7.70

DARK RYE FLOUR 1KG (#54391)

DARK RYE FLOUR 1KG (#54391)

$6.80

CARAWAY SEED 90G (#56401)

CARAWAY SEED 90G (#56401)

$6.60

Instructions

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  1. In the bowl of a stand mixer, whisk together warm water, molasses and yeast. Let proof for 5 minutes.
  2. In a separate bowl, whisk together the bread flour, 1 ½ cups of rye flour, 1 tablespoon caraway seeds and salt.
  3. To the bloomed yeast mixture, add the flour and oil. With the dough hook attachment, mix on low until mostly incorporated. Increase speed to medium and knead for 5 minutes. If needed, add an additional tablespoon of bread flour to help the dough form a ball. The dough will be wet and quite sticky.
  4. Turn the dough out onto a floured work surface. Cut the dough in half, placing half into a clean bowl. This will be the “light” dough.
  5. Whisk together a thick paste of 1 tablespoon cocoa powder, 1/2 tablespoon rye flour and 1 tablespoon water. Add cocoa paste to the mixer and knead into the remaining dough just until the color is uniform. This is the “dark” dough. Cover both bowls tightly and let proof in a warm place for 1 ½ hours, or until doubled in size.
  6. Once the dough has doubled in size, turn both bowls out onto a floured work surface. Divide each piece of dough into two, creating four pieces of dough total. With a rolling pin or your hands, roll or pat each piece into a 10 x 8-inch rectangle. Alternately layer the dough on top of each other: light, dark, light, dark. Pat to seal.
  7. Preheat the oven to 400ºF and spray and line a standard 9 x 5-inch loaf pan with parchment paper.
  8. Starting with the short side of the rectangle, roll the dough away from you, creating a 9-inch long cylinder. Pinch the seam closed to seal. Place the dough, seam side down, into a prepared loaf pan. Cover and let proof for 30 minutes. The dough should rise about an inch above the top of the loaf pan.
  9. Whisk egg and ½ tablespoon water together, creating an egg wash. Brush the top of the loaf with egg wash, make three diagonal slashes across the top, and sprinkle with the remaining caraway seeds. Bake for 35-37 minutes, or until internal temperature registers 195ºF. Let cool in the pan for 5 minutes before removing to a cooling rack. Let cool completely before slicing.

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Shop This Recipe

DARK RYE FLOUR 1KG (#54391)

6.80

CARAWAY SEED 90G (#56401)

6.60

COCOA POWDER 200G (#66036)

7.60

MOLASSES 350G (#66446)

5.65

ARTISAN BREAD FLOUR 3LBS (#105499)

7.70

CANOLA OIL 2L (#107624)

11.80

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