Marbled Rye Bread

marbled rye bread on fabric with knife

Two differently tinted doughs combine to create this beautifully spiraled loaf. Whether hugging favorite sandwich fixings or simply slathered with softened butter, each caraway-flecked slice is as gorgeous as it is delicious. No need for two loaves? Share one with a friend, or wrap and freeze one for later.

Marbled Rye Bread
 
Makes 2 (9x5-inch) or freeform loaves
Ingredients
  • Light dough:
  • 2⅓ to 2⅔ cups (292 to 334 grams) all-purpose flour, divided ¾ cup (90 grams) rye flour*
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (3 grams) instant yeast
  • 1 teaspoon (3 grams) caraway seeds
  • 1 cup (240 grams) warm water (120°F/48°C to 130°F/54°C)
  • 2½ tablespoons (35 grams) vegetable oil
  • 1 tablespoon (21 grams) molasses (not blackstrap)
  • Dark dough:
  • 2¼ to 2½ cups (281 to 312 grams) all-purpose flour, divided ¾ cup (90 grams) rye flour*
  • 3 tablespoons (15 grams) unsweetened cocoa powder, sifted
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (3 grams) instant yeast
  • 1 teaspoon (3 grams) caraway seeds
  • 1 cup (240 grams) warm water (120°F/48°C to 130°F/54°C)
  • 2½ tablespoons (35 grams) vegetable oil
  • 1 tablespoon (21 grams) molasses (not blackstrap)
  • Topping:
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • 2 teaspoons (6 grams) caraway seeds
Instructions
  1. For light dough: In the bowl of a stand mixer, whisk together 2⅓ cups (292 grams) all-purpose flour, rye flour, salt, yeast, and caraway seeds by hand until well combined. Add 1 cup (240 grams) warm water, oil, and molasses; using the paddle attachment, beat at low speed until combined, about 30 seconds, stopping to scrape sides of bowl.
  2. Switch to the dough hook attachment. Beat at low speed until dough is soft, tacky, and elastic and mostly cleans sides of bowl, 8 to 12 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ⅓ cup (42 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if needed. (Dough may still stick to bottom of bowl but should pass the windowpane test; see Note.) Transfer dough to a clean surface. Cover with a lightly greased sheet of plastic wrap.
  3. For dark dough: Clean bowl of stand mixer and attachments. In the bowl of a stand mixer, whisk together 2¼ cups (281 grams) all-purpose flour, rye flour, cocoa, salt, yeast, and caraway seeds by hand until well combined. Add 1 cup (240 grams) warm water, oil, and molasses; using the paddle attachment, beat at low speed until combined, about 30 seconds, stopping to scrape sides of bowl.
  4. Switch to the dough hook attachment. Beat at low speed until dough is soft, tacky, and elastic and mostly cleans sides of bowl, 8 to 12 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if needed. (Dough may still stick to bottom of bowl but should pass the windowpane test; see Note.)
  5. On a clean surface, shape light and dark doughs into balls. 6. Lightly oil 2 large bowls. Place doughs in bowls, turning to grease tops. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
  6. Punch down doughs; cover and let stand for 10 minutes. Turn out doughs onto a clean surface. Divide each dough into 4 portions (about 178 grams each). For one loaf, roll 2 light dough portions and 2 dark dough portions into 9x6-inch rectangles. Layer rectangles on top of one another, starting with light and ending with dark. Reroll or pat stacked dough into a 9x6-inch rectangle, making sure to get out any air bubbles between layers. Starting at one long side, roll up dough, jelly roll style. Repeat procedure with remaining dough.
  7. Spray 2 (9x5-inch) loaf pans with cooking spray. Place dough logs, seam side down, in prepared pans. (Alternatively, pinch ends to seal, and tuck under to secure; roll dough into about a 9½ -inch log [about 3 inches wide]. Repeat procedure with remaining dough, and place dough logs 3 inches apart on a parchment paper-lined baking sheet.) Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
  8. Preheat oven to 375°F (190°C).
  9. For topping: In a small bowl, whisk together egg and
  10. tablespoon (15 grams) water. Brush loaves with egg wash. Sprinkle with caraway seeds. Using a small sharp serrated knife, make 4 diagonal slashes that are ½ to ⅜ inch deep and 4½ to 5 inches long across top of loaves.
  11. Bake for 15 minutes; rotate pans, and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 10 to 12 minutes more. Remove from pans, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Notes
Note:

*We used Arrowhead Mills Organic Rye Flour.

To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.

 

 

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2 COMMENTS

    • Hi there! We update a few of our recipes periodically, especially when we have feedback from bakers. This recipe is new and improved. Let us know if you bake it. Happy baking!

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