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
Recipe yields 1: 9x5-inch loaf.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!