Marbled Rye Bread
ShareEasy homemade marbled rye bread, perfect for your favorite reuben sandwich, breakfast toast or croutons for your favorite salad!
Everyone seems to be rejoicing that Winter is coming to an end. Warmer days. Sunny days even. Snow melting. It’s glorious. We still have a solid 2 feet of snow in the front yard. Crazy right? But, it got up above 50 yesterday and I couldn’t have been happier. Light sweatshirts instead of Winter gear. It was welcome weather.
I’ll take the puddles and slush over cold dreary days. In fact, I enjoy wearing rain-boots. It’s probably because mine are bright pink with polka dots. Just a little something bright and fun on what could be a grey day… as puddles and rain often mean, though clearly not always. I think rain and wet weather gear should always be bright and cheery.
I love making bread. I’ve been wanting to make a rye loaf for years but never got around to it, mostly because no one has the flour locally. I finally splurged this year and ordered some. Totally worth it.
This loaf is so easy (and fun) to make. I wanted a fully marbled loaf, not just a spiral look. So, the dough is sliced in half and twisted into a loaf, then baked to perfection. The result? A tender rye bread, marbled with light and dark streaks.
This easy homemade marbled rye bread is perfect for sandwiches, morning toast and even croutons for your favorite salad! An absolute must make!
Marbled Rye Bread
Ingredients
Light rye dough:
- 1/2 C water
- 1 1/4 tsp active dry yeast
- 1/2 tsp granulated sugar
- 3/4 C bread flour
- 1/2 C light rye flour
- 3/4 tsp salt
- 1/2 Tbsp molasses
- 1 Tbsp vegetable oil
Dark rye dough:
- 1/2 C water
- 1 1/4 tsp active dry yeast
- 1/2 tsp granulated sugar
- 3/4 C bread flour
- 1/2 C light rye flour
- 1 Tbsp cocoa powder
- 3/4 tsp salt
- 1 Tbsp vegetable oil
- 1/2 Tbsp molasses
Additional ingredients:
- 1 large egg
- 1 Tbsp water
Instructions
- To prepare the light rye dough, heat water to 115°F, dissolve yeast and sugar in water. Allow to proof for 5 minutes. Meanwhile, combine bread flour, rye flour and salt in a large bowl or stand mixer. Mix in yeast mixture, along with molasses and vegetable oil. Continue mixing, increasing speed, until dough comes together. Knead by hand if necessary to form a smooth ball. Transfer to a lightly greased bowl. Cover and allow to rise until doubled in size or roughly 90 minutes.
- Repeat step 1 to create the dark rye dough. Add sifted cocoa powder in with flours and salt, continue mixing as described above. Cover and rise 90 minutes.
- Roll each dough into an 8x20-inch rectangle. Layer one ontop of the other and tightly roll, pinching the ends and seams together. Using a sharp knife, carefully slice through the dough, end to end. Twist the two sections together. Transfer to a lightly creased 9x5-inch loaf pan. Lightly cover with a clean towel and allow to rise for 1-2 hours or doubled in size.
- Preheat oven to 350°F.
- Mix together egg and water. Brush over top of loaf.
- Bake for 40 minutes or until center reaches 190°F.
- Cool in pan until easy to handle. Then transfer to a wire rack to cool completely.
Notes
I am remaking my Rebuen sandwich this weekend and making this marbeled Rye to go with it. Heavenly Rachel!
A perfect combination! :)
I’ve always wanted to make homemade rye bread but haven’t ever found rye flour. Granted I haven’t looked very hard beyond the typical baking aisle but still. I would love to make this, it’s so pretty!
I think some brands might be in certain stores, but I never found any locally.
This bread is beautiful…almost looks too good to eat. But I will! I love how you have really incorporated art and food together. Thank you for sharing the recipe. :)
Thanks Monica!
Marbled rye is my favourite bread ever! I haven’t made it in eons though, need to do that soon I think! I love that twist that you did, I’m totally doing that next time, it’s so pretty!
Thanks so much Stacey! :)
A true perfection! This bread is gorgeous, Rachel! Pinned!
Thanks Anna!
This bread is gorgeous! Can you teach me your bread making ways? I could seriously use a class on how to bake bread…lol.
We need a full weekend so you can teach me some of your specialties too ;)
So pretty!!! How the heck do you get it so perfect?! Love it!
Haha thank you! It’s really not too hard. :)