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Marbled Rye Bread

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 Marbled Rye Bread – Delicious loaf features marbling of light and dark rye. Make the perfect sandwich bread for the classic Reuben or other deli sandwiches.

Marbled Rye Bread - Delicious swirled bread perfect for deli sandwiches. Picture tutorial.

First let me ask, who doesn’t love a good sandwich? Sandwiches got my name all over them. And they make any lunch a happy lunch for me.

Marbled Rye Bread - Delicious swirled bread perfect for deli sandwiches. Picture tutorial.

I grew up eating rye bread. It was something we bought fairly often when lunch meat was served. Let me remind you that I was born and raised in Philly where it seems there’s a deli on every corner. So we had our fair share of sandwiches, friends.

And no I did not sicken of sandwiches. To this day all you have to do is tell me we’re having freshly sliced lunch meat and cheeses with Jewish pickles and fresh hoagie rolls and I’m practically leaping and doing somersaults. I just can’t help myself.

Marbled Rye Bread - Delicious swirled bread perfect for deli sandwiches. Picture tutorial.

Rye bread too. It has it’s perfect place in this world and do you know where that is? On my plate headed to my belly. Love the stuff. So I’ve had this wonderful cookbook, Peter Reinhart’s Bread Maker’s Apprentice for about a year now. Before that I borrowed it profusely from the library to the point of hatred. I’m totally kidding! All I had to do was bring 3 loaves of bread as ransom for my sick, pathetic borrowing skills. And all was well.

Any way, back to the bread book. I adore this book! It’s got all your staple bread recipes. Many master formulas like ciabatta and bagels and baguettes. So many excellent choices to wade through. I’ve just loved it so much. And now I figured it was about time to take my bread skills up another level to a perfect marbled loaf. Let me tell you though, I thought the first marbling would be a complete disaster but it was fairly simple.

Marbled Rye Bread - Delicious swirled bread perfect for deli sandwiches. Picture tutorial.

This was my first yeast marbled loaf and it turned out pretty darn cool. I’ll totally be doing this marbled thing again. So fun!

Til we meet and eat again,

Melanie

Items to make this recipe well:

   

 Awesome bread recipes from friends:

Whole Wheat Bread – Mel’s Kitchen Cafe

White Sandwich Bread – Roxana’s Home Baking

Easy Freezer Bread – Living Well Spending Less

Marbled Rye Bread

Melanie - Carmel Moments
5 from 5 votes
Print Recipe Pin Recipe
Cook Time 45 minutes
Total Time 45 minutes
Servings 2 loaves

Ingredients
  

Light Rye

  • 1 1/2 cups 6 ounces white rye flour
  • 3 cups 3.5 ounces unbleached bread flour
  • 1 1/2 teaspoons salt
  • 1 3/4 teaspoons instant yeast
  • 1 1/2 teaspoons caraway seeds optional
  • 1 tablespoon molasses
  • 2 tablespoons softened butter or shortening
  • about 1 1/4 cups water plus 2 tablespoons room temperature

Dark Rye

  • 1 1/2 cups 6 ounces white rye flour
  • 3 cups 3.5 ounces unbleached bread flour
  • 1 1/2 teaspoons salt
  • 1 3/4 teaspoons instant yeast
  • 1 1/2 teaspoons caraway seeds optional
  • 1 tablespoon molasses
  • 2 tablespoons softened butter or shortening
  • about 1 1/4 cups water plus 2 tablespoons room temperature
  • 1 tablespoon liquid caramel coloring
  • -or - 2 tablespoons cocoa carob, or coffee powder dissolved in 2 tablespoons water (I used Hershey's Dark Cocoa Powder)

Instructions
 

Light Rye:

  • Stir together flours, salt, yeast and caraway seeds in the bowl of an electric mixer or another large bowl. Add the molasses, butter and 1 1/4 cups water. Mix until the ingredient's combine to form a ball, about 1 minute. Add 2 tablespoons water if too dry. Using mixer on low speed knead dough for 4 minutes or transfer dough to a lightly floured surface and knead by hand for 4-6 minutes. Adding small sprinklings of flour or water as necessary to make a smooth dough. It should be tacky a bit but not sticky. Lightly oil a large bowl and transfer dough to bowl. Turn once to coat top. Cover with plastic wrap and let rest.

Dark Rye:

  • Stir together flours, salt, yeast and caraway seeds in the bowl of an electric mixer or another large bowl. Add the molasses, butter and 1 1/4 cups water and caramel coloring or other substitute. Mix until the ingredient's combine to form a ball, about 1 minute. Add 2 tablespoons water if too dry. Using mixer on low speed knead dough for 4 minutes or transfer dough to a lightly floured surface and knead by hand for 4-6 minutes. Adding small sprinklings of flour or water as necessary to make a smooth dough. It should be tacky a bit but not sticky. Lightly oil a large bowl and transfer dough to bowl. Turn once to coat top. Cover with plastic wrap and let rest.

Dough

  • Let both doughs rest for about 1 1/2 hours or until doubled in size.
  • Turn each dough onto lightly floured surface and divide and shape as follows:
  • Divide each dough into 4 even sized pieces. Roll each piece with a rolling pin an oblong about 5 inches by 8 inches long. Stack light rye with a dark rye, light and then dark. Roll this stack up into a batard and seal the bottom. Repeat with the remaining loaves to make 2 loaves.
  • Place the loaves in parchment lined or greased loaf pans. Mist with spray oil and cover with plastic wrap. Let rise for 60-90 minutes or until nearly doubled in size.
  • Preheat oven to 350 degrees. Whisk egg with 1 teaspoon water. Brush evenly over top of loaves. Bake for 45 minutes. If using a thermometer temperature should reach 190 degrees F and loaves should make a hollow sound when tapped.
  • Remove immediately from pans and let cool on a rack for at least 1-2 hours before slicing.
Tried this recipe?Let us know how it was!

Recipe from Peter Reinhart’s The Bread Baker’s Apprentice

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Comments

  6. Christin@SpicySouthernKitchen says

    I totally need to give this bread a try! I LOVE to make reuben sandwiches but the only rye bread I can find at the store is sliced way too thin for my tastes. I’ve become a big fan of Peter Reinhart’s after watching his pizza making class on Craftsy. Will have to look into getting that cookbook!

    Reply

  21. Kyra says

    5 stars
    Whoa, this bread is amazing! I love rye bread, and love making it myself, but have never attempted a marbled bread before. You make it look so easy! I’ve got to make this!

    Reply

  25. Darlene says

    5 stars
    I made this bread now more than twice. I absolutely love it! I wish I could upload a picture, it looks fantastic! This recipe is a keeper ????

    Reply

  26. Sandra says

    Love marbled rye for sandwiches, toast or just plain old bread and butter. I will d3finiteky be adding this one to my bread recipes. Looking forward to my first homemade loaf of this baby!! Thanks for the recipe.

    Reply

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