Description
This Marble Rye Bread recipe combines two complementary doughs—light and dark rye—with a unique marbled effect achieved by layering and rolling the doughs together. Featuring caraway seeds for a classic rye flavor and enriched with honey and molasses, this loaf offers a soft, elastic crumb with a beautiful swirl appearance inside. It’s perfect for deli sandwiches, toasting, or snacking fresh.
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 and add 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 and add as needed)
For Topping
- 1 egg white
- 1 teaspoon water
- 1 tablespoon caraway seeds
Instructions
- Prepare Light Dough: In a large bowl or stand mixer, combine white rye flour, bread flour, instant yeast, salt, and caraway seeds. Add honey, softened butter, and 1 cup of water. Stir to form a shaggy dough, gradually adding more water until soft and slightly tacky but not sticky. Knead on low speed for 5 minutes or by hand for 7-8 minutes until dough is smooth and elastic, passing the windowpane test.
- Prepare Dark Dough: In a separate bowl, mix white rye flour, bread flour, instant yeast, salt, and caraway seeds. Incorporate molasses, cocoa powder, softened butter, and 1 cup water. Adjust water as needed for proper consistency. Knead until the dough is soft, slightly tacky, and elastic.
- First Rise: Place each dough ball in lightly oiled bowls, turning once to coat. Cover with plastic wrap and let rise in a warm area until doubled in size, approximately 1.5 hours.
- Divide and Roll Dough: Punch down both doughs and transfer to lightly floured surfaces. Rest for 10 minutes. Divide each dough into two equal pieces, totaling four pieces (2 light and 2 dark). Roll each piece into an 8×10-inch rectangle.
- Assemble Marble Loaf: Stack dough pieces alternating colors: light, dark, light, dark. Gently roll the stacked layers to adhere them, eliminating gaps for a clean marble pattern. Roll tightly from the short end into a log shape, pinching seams and ends closed.
- Second Rise: Place the dough log seam-side down in a greased 9×5 inch loaf pan or on a parchment-lined baking sheet. Cover loosely with oiled plastic wrap and let rise until nearly doubled, about 60 to 90 minutes. The dough should be puffy and slowly spring back when pressed.
- Prepare for Baking: Preheat the oven to 350°F (175°C) about 30 minutes before baking. Whisk together the egg white and water, then gently brush it over the top of the loaf. Sprinkle the remaining caraway seeds evenly on top. Use a sharp knife or lame to make three diagonal ½-inch deep slashes across the loaf.
- Bake: Bake the bread for 40 to 45 minutes until golden brown and an internal temperature of 200°F (93°C) is reached. Tent with foil if browning too quickly.
- Cool: Remove loaf from pan promptly and cool completely on a wire rack for at least 2 hours before slicing to set the crumb and enhance the marbled pattern.
Notes
- Adjust water slightly for dough consistency, especially in the dark dough where cocoa powder absorbs more liquid.
- Perform the windowpane test to ensure proper gluten development and dough elasticity.
- If the loaf browns too fast, tent with foil to avoid burning while finishing baking.
- Complete cooling is crucial for slicing as it sets the crumb structure and maintains the marbling effect.
- Use a sharp knife or lame for clean scoring to help control expansion and create an appealing crust texture.
