This site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links.
Last Updated on February 5, 2026 by Melanie
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,
FOLLOW ALONG : Gather for Bread
BLOGLOVIN’ | PINTEREST | INSTAGRAM | FACEBOOK | SNAPCHAT: @GATHERFORBREAD | TWITTER |
Be sure to sign up for our emails so you don’t miss the latest recipes! ⇒ Sign up here. ⇐
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
Print
Marbled Rye Bread
- Total Time: 4 hours approximately
- Yield: 2 loaves 1x
Ingredients
Light Rye
- 1 1/2 cups (6 ounces) white rye flour
- 3 cups (13.5 ounces) unbleached bread flour
- 1 1/2 teaspoons (.38 ounce) salt
- 1 3/4 teaspoons (.19 ounce)instant yeast
- 1 1/2 teaspoons (.17 ounce) caraway seeds (optional)
- 1 tablespoon (.75 ounce) molasses
- 2 tablespoons softened butter (1 ounce) (you can also use shortening)
- about 1 1/4 cups water plus 2 tablespoons (11 ounces) water, at room temperature
Dark Rye
- 1 1/2 cups (6 ounces) white rye flour
- 3 cups (13.5 ounces) unbleached bread flour
- 1 1/2 teaspoons (.38 ounce) salt
- 1 3/4 teaspoons (.19 ounce) instant yeast
- 1 1/2 teaspoons (.17 ounce) caraway seeds (optional)
- 1 tablespoon (.75 ounce) molasses
- 2 tablespoons (1 ounce) softened butter (or shortening)
- about 1 1/4 cups water (11 ounces) plus 2 tablespoons (room temperature)
- 1 tablespoon (.5 ounce) liquid caramel coloring - or - 2 tablespoons dark cocoa powder, or coffee powder dissolved in 2 tablespoons water (I used dark cocoa powder)
Instructions
Light Rye:
- Stir together the white rye flour, bread flour, 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 ingredients come together to form a ball, about 1 minute. Add 2 tablespoons of water if too dry. Using a mixer on low speed, knead the dough for 4 minutes or transfer the dough to a lightly floured surface and knead by hand for 4-6 minutes. Add small sprinklings of flour or water as necessary to make a smooth dough. It should be a bit tacky, but not sticky. Lightly oil a large bowl, then transfer the dough to the bowl. Turn once to coat the top. Cover with plastic wrap and let rest.
Dark Rye:
- Stir together the white rye flour, bread flour, salt, yeast, and caraway seeds in the bowl of an electric mixer or another large bowl. Add the molasses, butter, 1 1/4 cups of water, and the dark cocoa powder or one of the substitutes. Mix until the ingredients come together into a ball, about 1 minute. If it’s too dry, add 2 tablespoons of water. Using a mixer on low speed, knead the dough for 4 minutes, or transfer the dough to a lightly floured surface and knead by hand for 4-6 minutes. Add small sprinklings of flour or water as necessary to make a smooth dough. It should be a bit tacky, but not sticky. Lightly oil a large bowl, then transfer the dough to it. Turn once to coat the top. Cover with plastic wrap and let rest.
Dough
- Allow both doughs to rest (ferment) for about 1 1/2 hours or until doubled in size.
- Turn each of the doughs onto a lightly floured surface and divide and shape as follows:
- Divide each dough into 4 even-sized pieces. Roll each piece with a rolling pin into 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. I use a loaf pan that measures 8 1/2 inch by 4 1/2 inch.
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 F.
- Make an egg wash, whisking one egg with 1 teaspoon of water. Brush evenly over the top of the loaves. Bake for 45 minutes. If using a thermometer, the temperature should reach 190 degrees F, and the 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.
- Prep Time: 3 hours 15 minutes
- Cook Time: 45 minutes
- Category: Yeast Bread
- Method: Bake
Recipe from Peter Reinhart’s The Bread Baker’s Apprentice
This post contains affiliate links, which help support my blog. Thanks!
This bread seriously looks SO cool, Melanie! That marbled rye swirl is just perfect! This bread would make a pretty dang good Reuben sandwich!
Just you wait and see girl. It’s coming to the blog Friday, my favorite Reuben! 🙂
Melanie, I would like to try this marble rye recipe. Can you clarify the dough amounts? Is it one and a half cups +6 ounces and is it 3 cups +3.5 ounces? Looking forward to baking this bread!
Thank you
Dave
Dave, thank you for your question. I’m so sorry that it was written in a confusing manner. That was not my intention. I have updated the recipe and I hope you find it easier to follow. My apologies. Happy baking!
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!!!
Thank you Alice! You’re so sweet.
Melanie – this turned out better than “pretty darn cool” This is GORGEOUS! And YOU made it!!! WOW!
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… 🙂
Thanks for stopping by Kacey!
Your marbled rye looks perfect! You could really be a professional baker Melanie : )
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!
I LOVE this cookbook! I’m hoping to get some of his others as well.
Good luck with it if you try it.!
What a beautiful loaf of bread! You’d never know that this was your first attempt.
THanks Thao!
That’s a really nice looking loaf of bread!!! Thanks! Tempted to try and make it! 🙂
Delicious! Sandwiches made with home made bread are the best!
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!
Thanks Erin! You definitely should buy. It’s got tons of awesome how-to photos and every recipe has been great!
Wow, this is some seriously pretty bread! Homemade sandwich bread is the bomb 🙂
Whoa! That is some beautiful bread! I’ve never tried marble rye, but now I really want to!
What a beautiful looking loaf! LOVE marble rye.
Thanks! It was real fun to make.
Alright! This is my favorite bread ever!
Thanks for stopping by Ginny! Hope you give it a try.
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! 🙂
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…
So beautiful! I’ve never made anything like this, but you’re inspiring me! I might have to give it a try 🙂
This marbled rye bread is just PERFECT. Seriously looks so delicious!
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!
This bread is GORGEOUS!!!
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!
Thanks Kyra! What a sweet compliment.
Such a gorgeous loaf of bread! Thanks for linking up with What’s Cookin’ Wednesday!
What a gorgeous loaf!
Awesome. This looks like the classic loaves at delis in New York and New Jersey, where I grew up. 🙂
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 ????
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
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.
Enjoy Sandra! Thanks for the kind words.
Rising in bread pans as I type this. Easy recipe! Dough is super light! Can’t wait to bake it and try it!
That’s great Vicki! Hope it turned out perfectly for you!
This looks delicious and I am going to try this recipe. I can’t buy marble rye anywhere around where I live! Please, could you tell me what size loaf pan that your recommend for these loaves?
Sure. I use a loaf pan that measures 8.5-inch by 4.5-inch by 2.75-inches. Enjoy!
Thank you! I actually made this before receiving your response. I ended up braiding it and baking on a cookie sheet. It turned out beautifully! Everyone was quite impressed 🙂
Can you use black cocoa or will that make the rye too dark? King Arthur and Anthony’s sell what is called black cocoa.
I think it would work but it would probably be at your discretion if it was too dark for you. I hope you were able to figure out the perfect loaf for you!
Do you recommend only using an 8.5″ bread pan, or could I use a 9″? And would that affect the bake time?
I don’t think that small of a difference would matter. However, please not I have not tried. I would likely check the bread a few minutes ahead of time and continue to check at several minutes increments until it’s fully baked. Hope it works out great for you!
Your flour measurements don’t make any sense.
I’m so sorry for the confusion. When I updated the recipe tool i use it didn’t convert the ingredient list over properly. I hope you find it much easier to understand now. My apologies!
Excellent! I halved the recipe to make 1 loaf and it came out perfect. My favorite rye bread recipe after trying 3.
That’s great Mary! I’m so glad you enjoyed the recipe. And thank you so much for taking the time to leave your feedback.
Made this a few times already–it’s PERFECT!!!! Thank you so much for sharing it Melanie.
Judi, that is awesome! Thank you for the feedback and letting us know! I can’t wait to make it again too. I love the beautiful marbling on this loaf.