Marble Rye Bread

Marble Rye Bread
I’ve eaten my way through a little over half of this loaf of marble rye bread. Rye is definitely a love-it/hate-it kind of thing. I had no luck convincing my three-year-old to try it despite those hypnotizing swirls, and my husband is not a rye fan. Whenever I buy a dozen bagels, I always order one pumpernickel just for me, and I slather it with plain cream cheese.

I am a sucker for any recipe that will result in some sort of pattern. After letting the light and dark rye doughs rise, I rolled them into rectangles and put the light on top of the dark and rolled them into a single log. It was tough to contain my excitement when I cut the first slice. I wasn’t disappointed when I saw that rye spiral or when I took a bite.
Marble Rye Bread
Marble Rye Bread
Adapted from Martha Stewart Living November 2017

Makes 1 loaf

For light rye
2/3 cup warm water
1 teaspoon active dry yeast
1 tablespoon unsulfured molasses
1 teaspoon kosher salt
1 cup bread flour
1 cup light rye flour
1 teaspoon caraway seeds plus more for topping
1 tablespoon safflower oil plus more for bowl

For dark rye
2/3 cup warm water
1 teaspoon active dry yeast
1 tablespoon unsulfured molasses
1 teaspoon kosher salt
1 cup bread flour
1 cup light rye flour
2 tablespoons unsweetened cocoa powder
1 teaspoon caraway seeds plus more for topping
1 tablespoon safflower oil plus more for bowl
1 egg white

For the light rye, combine the water and yeast in a large bowl. Let sit for about 5 minutes until foamy. Stir in the molasses and salt. Add both flours, caraway seeds and oil and stir until a shaggy dough forms. Remove the dough from the bowl and knead for 5 minutes until the dough is smooth and elastic. Place the dough in an oiled-bowl, cover and let rise until doubled in volume, about 1 hour.

For the dark rye, repeat the same steps as the light rye adding the cocoa powder after stirring the flours into the yeast mixture.

Roll each dough into a 10-inch by 15-inch rectangle. Place the dark rye dough on top of the light rye and roll into a log starting from the short end. Carefully roll it back and forth and tuck in the ends. It should be about 13 inches long. Transfer to a parchment-lined sheet pan seam side down. Cover loosely and let rise until doubled in volume, about 1 hour.

Preheat the oven to 450 degrees F. Using a sharp knife, make 3 diagonal slashes about 1/2-inch deep on the top of the loaf. Whisk the egg white with 1 teaspoon water and brush with the egg wash. Sprinkle with caraway seeds. Reduce the oven temperature to 350 degrees and bake until golden brown or a thermometer inserted in the center of the loaf reads 200 degrees F, about 40-45 minutes. Cool completely on a wire rack before serving.

SaveSave

SaveSave

0 Shares

Comments are closed.