Marble Rye Bread

info.thekitcheen

A stunning loaf of marble rye bread with perfect swirls of light rye and dark rye dough, creating a flavor balance that's unmatched by store-bought options. A delightful recipe with hints of caraway seeds, molasses, and a touch of cocoa powder.

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Prep Time 25

Cook Time 35

Total Time 3

Servings: 12 slices

Course: Bread

Cuisine: European

Calories: 165

Ingredients Equipment Method Notes

Ingredients

For the Light Rye Dough:

1½ cups all-purpose flour
1 cup rye flour
2 tbsp caraway seeds
2 tsp salt
1 tbsp sugar
2 tsp instant yeast
2 tbsp vegetable oil
1 cup warm water

For the Dark Rye Dough:

1½ cups all-purpose flour
1 cup rye flour
2 tbsp caraway seeds
2 tsp salt
1 tbsp sugar
2 tsp instant yeast
2 tbsp vegetable oil
1 cup warm water
2 tbsp molasses
1 tbsp unsweetened cocoa powder
1 tbsp instant coffee optional

For the Topping:

1 egg white lightly beaten
Extra caraway seeds optional

Equipment

Mixing bowls
Whisk
Rolling Pin
Baking sheet or loaf pan
Parchment paper
Oven

Method

Prepare the Doughs: In separate bowls, mix the dry ingredients for both the light and dark rye doughs. Add wet ingredients and knead until doughs are smooth and elastic.
First Rise: Let both doughs rise in oiled bowls for about 1 hour, until doubled in size.
Shape the Doughs: Punch down the doughs and roll them out into 8x12-inch rectangles.
Create the Marble Effect: Cut each dough into 6 strips and alternate them to form a striped rectangle. Stack and roll the dough into a log, shaping it into a loaf.
Second Rise: Let the loaf rise for 45 minutes.
Preheat and Bake: Preheat the oven to 375°F, brush the loaf with egg white, and bake for 30-35 minutes.
Cool: Let the loaf cool on a wire rack for at least 1 hour before slicing.

Notes

Store in a paper bag or bread box at room temperature for 2 days. For longer storage, slice and freeze.

For variations, try adding dill seeds to the light dough or fennel seeds to the dark dough.