Marble Rye Bread
Marble Rye Bread is made with a light and dark rye dough. This recipe makes 1 sandwich size loaf.
Servings 10
Cost 5
Ingredients
Light Dough
- ½ cup plus 2 tablespoons of water (5 oz/140 grams)
- 1 cup bread flour (140 grams)
- ⅔ cups medium rye flour (95 grams)
- 1 tablespoon sugar (12 grams)
- ¾ teaspoon salt
- 1 ¼ teaspoons instant yeast (half packet)
- 2 teaspoons vegetable oil
- 1 ½ teaspoon caraway seeds
Dark Dough
- ½ cup plus 2 tablespoons of water (140 grams)
- 1 cup bread flour (140 grams)
- ⅔ cup medium rye flour (95 grams)
- 1 tablespoon sugar (12 grams)
- ¾ teaspoon salt
- ½ packet 1 ¼ teaspoons instant yeast
- 2 teaspoons vegetable oil
- 1 ½ teaspoon caraway seeds
- 2 tablespoons unsweetened cocoa powder (10 grams)
- ½ tablespoon molasses (10 grams)
Instructions
- Make the light dough first. Heat the water to between 120 and 130 degrees F.
- Mix ¾ cup (reserve the remaining ¼ cup) of the bread flour, rye flour, sugar, salt, yeast and seeds in the bowl of a standing mixer. Pour the hot water and the oil into the dry ingredients and stir to make a soft dough. Add remaining ¼ cup of flour one tablespoon at a time until you have a firm dough (you may not need all of it). Attach the dough hook and knead for about 5 minutes or until smooth and elastic . Transfer to a well oiled boil and cover with plastic wrap.
- Repeat procedure for dark dough, but this time add cocoa powder along with the dry ingredients and add molasses along with the oil and water. Knead with the dough hook until you have a darker dough. Put in another oiled bowl.
- Allow the dough to rise until doubled in bulk (about 1 hour).
- Grease an 8 ½ by 4 ½ inch loaf pan.
- Punch down dough. On a large, floured work surface, roll each dough section into a 7x14 inch rectangle. Scrape up the dark rectangle using a cake lifter, bench press or spatula and stack it on top of the light rectangle.
- Beginning with the short side, roll into a spiral. Set the spiral in the prepared loaf pan. Cover with greased plastic wrap and let rise for about 30 minutes. Bake at 375 degrees F. for 40 minutes or until loaf sounds hollow when tapped.
Notes
You can increase the caraway flavor by adding ½ teaspoon of ground caraway to the dark dough. For a nice contrast, use a really dark cocoa powder such as Hershey's Dark or Black Onyx if you can find it.
This recipe can also be made with active dry yeast. To use active dry yeast instead of quick rising, use water that is around 110 degrees and stir the yeast into the water instead of adding it directly to the dry ingredients.
