Marbled Rye Bread
This Marbled Rye Bread combines our classic Rye recipe from Whole Grain Store Bakery. The tangy, nutty flavor comes from dark rye flour and caraway seeds. A swirl of cocoa powder creates the signature marbled effect, adding depth and beauty. Perfect for Reuben sandwiches or a satisfying breakfast bite!
Ingredients
- 1 ½ cups Rye Flour
- 2 ½ cups Bread Flour
- 1 tbsp Cocoa Powder or substitute with molasses, 1 tbsp
- 1 tbsp Caraway Seeds:
- 1 tbsp Yeast active dry or instant
- 1 ½ tsp Salt
- 3 cups Water lukewarm
- 2 tbsp Butter or Oil for richness and moisture
Instructions
- Light Rye Dough: Mix yeast, flour, salt, sugar, and caraway seeds. Add water and oil, stirring to form a shaggy dough. Gradually add rye flour and more bread flour, kneading until smooth. Let rise for 1 hour.
- Dark Rye Dough: Mix yeast, flour, salt, sugar, caraway seeds, and cocoa. Add water and oil, forming a shaggy dough. Gradually add rye and bread flour, kneading until smooth. Let rise for 1 hour.
- Shaping the Loaf: Divide doughs in half, roll into rectangles, and stack them. Roll tightly into a baguette shape, pinching edges to seal. Let rise.
- Baking: Preheat oven to 375°F. Bake for 40-45 minutes until the internal temperature is 190°F. Cool on a rack. Enjoy!
Notes
Kneading: Ensure the dough is kneaded well (5-7 minutes) for smooth and elastic texture.
Rising: Allow the dough to fully rise until it doubles in size for optimal texture and volume.