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October 26, 2017

Marble Rye Bread

With a combination of dark rye and light rye, this loaf of seeded marble rye turns out with the most perfect swirl in every slice.

With a combination of dark rye and light rye, this loaf of seeded marble rye turns out with the most perfect swirl in every slice.

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
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Marble Rye Bread

Marble Rye Bread

  • Author: Paige Adams
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 3 hours 10-15 minutes
  • Yield: 1 loaf 1x

With a combination of dark rye and light rye, this loaf of seeded marble rye turns out with the most perfect swirl in every slice.

Ingredients

  • 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

Instructions

  1. 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.
  2. For the dark rye, repeat the same steps as the light rye adding the cocoa powder after stirring the flours into the yeast mixture.
  3. 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.
  4. 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.

Notes

Adapted from Martha Stewart Living November 2017

  • Author: Paige Adams
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 3 hours 10-15 minutes
  • Yield: 1 loaf 1x

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