Description
This Marble Rye Bread recipe combines light and dark rye doughs to create an attractive marbled loaf full of rich flavors from caraway seeds, molasses, and cocoa powder. The bread is soft yet sturdy, perfect for sandwiches or as a flavorful accompaniment to soups and cheeses. The detailed steps guide you through making both doughs separately, layering them for effect, and baking to a beautiful golden crust.
Ingredients
Scale
Light Dough
- 1 1/2 cups white rye flour
- 3 cups bread flour
- 1 3/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons caraway seeds
- 1 tablespoon honey
- 2 tablespoons butter, softened
- 1 1/4 cups water, room temperature (start with 1 cup, add more as needed)
Dark Dough
- 1 1/2 cups white rye flour
- 3 cups bread flour
- 1 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons caraway seeds
- 1 tablespoon molasses
- 2 tablespoons butter, softened
- 2 tablespoons unsweetened cocoa powder
- 1 1/4 cups water, room temperature (start with 1 cup, add more as needed)
Topping
- 1 egg white
- 1 teaspoon water
- 1 tablespoon caraway seeds
Instructions
- Prepare Light Dough: In a large bowl or stand mixer, mix white rye flour, bread flour, instant yeast, salt, and caraway seeds. Add honey, softened butter, and 1 cup of water. Stir until shaggy, then slowly add water until dough is soft and tacky but not sticky. Knead at low speed for 5 minutes or by hand for 7-8 minutes until smooth, elastic, and passing the windowpane test.
- Prepare Dark Dough: In a separate bowl, combine white rye flour, bread flour, instant yeast, salt, and caraway seeds. Add molasses, cocoa powder, softened butter, and 1 cup water. Knead similarly until slightly tacky and elastic, adjusting water for cocoa absorption.
- First Rise: Place each dough in lightly oiled bowls, turn once to coat, cover with plastic wrap, and let rise in a warm spot for about 1.5 hours until doubled in size.
- Divide and Shape: Punch down risen doughs, transfer to floured surfaces, and rest 10 minutes. Divide each dough into 2 equal parts (4 total). Roll each piece into an 8×10-inch rectangle.
- Create Marble Pattern: Stack rectangles alternating light and dark dough: light, dark, light, dark. Gently roll stacked dough to adhere layers, then roll tightly from the short end into a log. Pinch seams and ends closed.
- Second Rise: Place the log seam-side down in a greased 9×5-inch loaf pan or on parchment-lined baking sheet. Cover loosely with oiled plastic wrap and proof for 60-90 minutes until nearly doubled and puffy.
- Preheat Oven and Prepare Topping: Preheat oven to 350°F (175°C) about 30 minutes before baking. Whisk egg white with water and brush over loaf. Sprinkle with caraway seeds. Score three diagonal slashes about ½ inch deep across the top.
- Bake the Bread: Bake for 40-45 minutes until golden brown and internal temperature reaches 200°F (93°C). Tent with foil if browning too quickly.
- Cool Before Slicing: Remove bread from pan immediately and cool on wire rack for at least 2 hours to set crumb and preserve marbled pattern before slicing.
Notes
- The windowpane test ensures gluten development for a light but chewy texture.
- Adjust water quantities as needed, especially for the dark dough, because cocoa powder may absorb more liquid.
- Let the bread cool completely; slicing too soon can cause a gummy texture.
- This bread freezes well; slice before freezing for easy use.
- Using a sharp lame or knife to score the dough allows controlled oven spring during baking.
