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.
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.
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.
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.
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,
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
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.
Recipe from Peter Reinhart’s The Bread Baker’s Apprentice
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Sarah@Whole and Heavenly Oven says
This bread seriously looks SO cool, Melanie! That marbled rye swirl is just perfect! This bread would make a pretty dang good Reuben sandwich!
Melanie says
Just you wait and see girl. It’s coming to the blog Friday, my favorite Reuben! 🙂
Alice @ Hip Foodie Mom says
Melanie, this bread is GORGEOUS!!! WOW! you’re reminding me that it’s been way too long since I baked bread. . and love the “how-to” photos. . this is just stunning. . WOW!!!
Melanie says
Thank you Alice! You’re so sweet.
Shashi at RunninSrilankan says
Melanie – this turned out better than “pretty darn cool” This is GORGEOUS! And YOU made it!!! WOW!
Kacey @ The Cookie Writer says
My husband is a big rye lover, and I feel I must make this for him! As an ex-employee of a popular sub shop, it is amazing I still enjoy making sandwiches… 🙂
Melanie says
Thanks for stopping by Kacey!
Natalie @ Tastes Lovely says
Your marbled rye looks perfect! You could really be a professional baker Melanie : )
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!
Melanie says
I LOVE this cookbook! I’m hoping to get some of his others as well.
Good luck with it if you try it.!
Thao @ In Good Flavor says
What a beautiful loaf of bread! You’d never know that this was your first attempt.
Melanie says
THanks Thao!
lili says
That’s a really nice looking loaf of bread!!! Thanks! Tempted to try and make it! 🙂
Laura @ Laura's Culinary Adventures says
Delicious! Sandwiches made with home made bread are the best!
Erin@WellPlated says
I have checked that book out so many times from the library too! Time to take the plunge 🙂 Stunning loaf Melanie. You did an incredible job!
Melanie says
Thanks Erin! You definitely should buy. It’s got tons of awesome how-to photos and every recipe has been great!
Medha @ Whisk & Shout says
Wow, this is some seriously pretty bread! Homemade sandwich bread is the bomb 🙂
Nicole @ Or Whatever You Do says
Whoa! That is some beautiful bread! I’ve never tried marble rye, but now I really want to!
Nutmeg Nanny says
What a beautiful looking loaf! LOVE marble rye.
Melanie says
Thanks! It was real fun to make.
Ginny McMeans says
Alright! This is my favorite bread ever!
Melanie says
Thanks for stopping by Ginny! Hope you give it a try.
Kristi @ Inspiration Kitchen says
Melanie, this is a gorgeous loaf of bread – it looks like it came straight out of the bakery! I want a slice! Send over a loaf! 🙂
Heather / girlichef says
Marbled rye is one of my favorite types of bread – and yours looks like absolute perfection! I may have to give this a go this month sometime, I’ve been craving a Reuben something fierce lately…
Becky | The Cookie Rookie says
So beautiful! I’ve never made anything like this, but you’re inspiring me! I might have to give it a try 🙂
Thalia @ butter and brioche says
This marbled rye bread is just PERFECT. Seriously looks so delicious!
Melinda @ RecipeFiction says
I make rye bread all the time but next time I make it for company I’m going to have to up the wow with this awesome idea. thanks!
Amanda says
This bread is GORGEOUS!!!
Kyra says
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!
Melanie says
Thanks Kyra! What a sweet compliment.
Karly says
Such a gorgeous loaf of bread! Thanks for linking up with What’s Cookin’ Wednesday!
Peabody (Culinary Concoctions by Peabody) says
What a gorgeous loaf!
CakeSpy says
Awesome. This looks like the classic loaves at delis in New York and New Jersey, where I grew up. 🙂
Darlene says
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 ????
Melanie says
Darlene, that is so awesome. I’m so glad it turned out great and looks great! Feel free to share a photo with me on Facebook or Instagram. Look for me at Gather for Bread. https://www.facebook.com/gatherforbread
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.
Melanie says
Enjoy Sandra! Thanks for the kind words.
Vicki says
Rising in bread pans as I type this. Easy recipe! Dough is super light! Can’t wait to bake it and try it!
Melanie says
That’s great Vicki! Hope it turned out perfectly for you!