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marbled rye bread

Marble Rye Bread

A stunning loaf of marble rye bread with perfect swirls of light rye and dark rye dough, creating a flavor balance that's unmatched by store-bought options. A delightful recipe with hints of caraway seeds, molasses, and a touch of cocoa powder.
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Course: Bread
Cuisine: European
Keyword: Caraway seeds, Homemade bread, Marble rye, Molasses bread, Pumpernickel bread, Rye bread
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 3 hours
Servings: 12 slices
Calories: 165kcal
Author: info.thekitcheen

Equipment

  • Mixing bowls
  • Whisk
  • Rolling Pin
  • Baking sheet or loaf pan
  • Parchment paper
  • Oven

Ingredients

For the Light Rye Dough:

  • 1½ cups all-purpose flour
  • 1 cup rye flour
  • 2 tbsp caraway seeds
  • 2 tsp salt
  • 1 tbsp sugar
  • 2 tsp instant yeast
  • 2 tbsp vegetable oil
  • 1 cup warm water

For the Dark Rye Dough:

  • 1½ cups all-purpose flour
  • 1 cup rye flour
  • 2 tbsp caraway seeds
  • 2 tsp salt
  • 1 tbsp sugar
  • 2 tsp instant yeast
  • 2 tbsp vegetable oil
  • 1 cup warm water
  • 2 tbsp molasses
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp instant coffee optional

For the Topping:

  • 1 egg white lightly beaten
  • Extra caraway seeds optional

Instructions

  • Prepare the Doughs: In separate bowls, mix the dry ingredients for both the light and dark rye doughs. Add wet ingredients and knead until doughs are smooth and elastic.
  • First Rise: Let both doughs rise in oiled bowls for about 1 hour, until doubled in size.
  • Shape the Doughs: Punch down the doughs and roll them out into 8x12-inch rectangles.
  • Create the Marble Effect: Cut each dough into 6 strips and alternate them to form a striped rectangle. Stack and roll the dough into a log, shaping it into a loaf.
  • Second Rise: Let the loaf rise for 45 minutes.
  • Preheat and Bake: Preheat the oven to 375°F, brush the loaf with egg white, and bake for 30-35 minutes.
  • Cool: Let the loaf cool on a wire rack for at least 1 hour before slicing.

Notes

Store in a paper bag or bread box at room temperature for 2 days. For longer storage, slice and freeze.
For variations, try adding dill seeds to the light dough or fennel seeds to the dark dough.

Nutrition

Calories: 165kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Sodium: 270mg | Potassium: 115mg | Fiber: 3g | Sugar: 3g | Calcium: 15mg | Iron: 1.5mg