Print Recipe
5 from 3 votes

Marbled Rye Bread

Cook Time45 mins
Total Time45 mins
Servings: 2 loaves
Author: Melanie - Carmel Moments

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.