Marbled Rye Bread
 
Makes 1 (9x5-inch) loaf
Ingredients
  • Light dough:
  • 2 cups (250 grams) all-purpose flour
  • ¾ cup (77 grams) rye flour
  • 3 tablespoons (42 grams) unsalted butter, softened
  • 1 tablespoon honey
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 teaspoon (3 grams) active dry yeast
  • 1 cup water, room temperature
  • Dark dough:
  • 2 cups (250 grams) all-purpose flour
  • ¾ cup (77 grams) rye flour
  • 3 tablespoons (42 grams) unsalted butter, softened
  • 3 tablespoons (15 grams) unsweetened cocoa powder
  • 1 tablespoon unsulphered molasses
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 teaspoon (3 grams) active dry yeast
  • 1 cup water, room temperature
  • Topping:
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon (9 grams) caraway seeds
  • 1 teaspoon (3 grams) flax seeds
Instructions
  1. For light dough: In a large bowl, combine all-purpose flour, rye flour, butter, honey, salt, and yeast. Gradually add 1 cup water, beating until a soft dough forms. Turn out dough onto a lightly floured surface, and knead dough until smooth and elastic, about 10 minutes.
  2. For dark dough: In a separate large bowl, combine all-purpose flour, rye flour, butter, cocoa, molasses, salt, and yeast. Gradually add 1 cup water, beating until a soft dough forms. Turn out dough onto a lightly floured surface, and knead dough until smooth and elastic, about 10 minutes. Shape each mass of dough into a ball. Spray 2 large bowls with cooking spray. Place dough in bowls, turning to grease tops. Cover and let stand in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
  3. Turn out dough onto a lightly floured surface, and deflate it to remove excess air. Divide each ball in half. Roll each dough quarter into a 9x6-inch rectangle. Layer rectangles on top of one another, alternating light and dark. Starting at one long side, roll dough into a log. Spray a 9x5-inch loaf pan with cooking spray. Place loaf seam side down in pan. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
  4. Preheat oven to 375°F.
  5. For topping: In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash over loaf. Using a sharp knife or lame, make 4 deep slashes across top of loaf. Sprinkle with caraway seeds and flax seeds. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F, 35 to 40 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/marbled-rye-bread/