Marble rye bread delivers that distinct swirl of light and dark dough in every slice. With caraway seeds in both doughs and cocoa powder adding color (not flavor) to the dark portion, this bread balances hearty rye flavor with the softness of bread flour.
This marble rye bread recipe tackles concerns like density, uneven rising, and moisture retention, ensuring a satisfying texture and flavor in each slice.
Getting the marbling right used to frustrate me until I figured out the proper technique. Most rye bread recipes create loaves that are too dense or don’t rise well, but this marble rye recipe avoids those common pitfalls with the right flour ratio.
The dough takes about 90 minutes for the first rise, with another hour for the second rise. I love how the kitchen fills with that warm, yeasty aroma as it bakes. The finished loaf has a soft interior with just enough chew to hold up to sandwich fillings or a good schmear of butter.
If you’re looking for other homemade bread recipes with interesting variations, try my Gluten-Free Chocolate Chip Cookies for a sweet alternative to your bread baking adventures.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to rye flour and bread flour content.
- The recipe contains butter, making it unsuitable for dairy-free and vegan diets.
- This marble rye is vegetarian-friendly when using honey substitutes.
- The recipe is not keto or low-carb due to flour content.
- This marble rye is nut-free as no nuts appear in the ingredients.
Why You Will Love This Recipe
- Beautiful Marbled Swirls Each slice shows off light and dark rye doughs twisted together in a striking spiral pattern. The cocoa powder adds color contrast without any chocolate taste.
- Balanced Rye Flavor The recipe uses the right ratio of rye to bread flour, giving you that classic rye taste without being too strong. Caraway seeds add the traditional flavor you’d expect from good rye bread.
- Stays Fresh Longer The special mix of ingredients helps this bread stay moist for days compared to other homemade breads. You can store it at room temperature in an airtight container for up to 3 days.
- Sandwich-Ready Texture This bread has a soft yet sturdy crumb that’s ideal for slicing. It holds up well for classic Reubens or can be simply toasted with butter for breakfast.
Marble Rye Bread
- Prep Time: 30 minutes
- Cool Time: 1.5 hours
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 1 loaf 1x
- Category: bread
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
A delightful marble rye bread with a beautiful interplay between light and dark doughs, infused with caraway seeds.
Ingredients
- 1 1/2 cups white rye flour
- 3 cups bread flour
- 1 3/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons caraway seeds
- 1 tablespoon honey
- 2 tablespoons butter, softened
- 1 1/4 cups water, room temperature
- 1 1/2 cups white rye flour
- 3 cups bread flour
- 1 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons caraway seeds
- 1 tablespoon molasses
- 2 tablespoons butter, softened
- 2 tablespoons unsweetened cocoa powder
- 1 1/4 cups water, room temperature
- 1 egg white
- 1 teaspoon water
- 1 tablespoon caraway seeds
Instructions
- Begin by making the light and dark doughs separately. For the light dough, in a large bowl or stand mixer, mix together the white rye flour, bread flour, instant yeast, salt, and caraway seeds. Add the honey, softened butter, and 1 cup of water. Stir until a shaggy dough forms, then gradually add more water until the dough is soft and slightly tacky, but not sticky. Next, knead the dough at low speed for 5 minutes or by hand for 7-8 minutes until smooth and elastic. Aim to reach the windowpane test: stretch a small piece of dough thin enough to see light without tearing.
- In a separate bowl, prepare the dark dough using a similar process. Combine the white rye flour, bread flour, instant yeast, salt, and caraway seeds. Incorporate the molasses, cocoa powder, softened butter, and 1 cup of water. Like the light dough, knead until it becomes soft and slightly tacky, adjusting the water if necessary due to the cocoa powder’s absorption.
- Once both doughs are kneaded, place each one in a lightly oiled bowl, turning them once to coat. Cover with plastic wrap and let rise in a warm area until doubled in size, approximately 1.5 hours.
- Once the dough has risen, punch both down and transfer them to lightly floured surfaces. Allow them to rest for about 10 minutes. After resting, divide each dough into 2 equal pieces, resulting in 4 pieces in total (2 of each color). Roll each piece into an 8×10-inch rectangle.
- Stack these pieces with alternating colors: light, dark, light, and dark. It’s beneficial to gently roll the stacked layers to help them adhere together, ensuring no gaps in your marble pattern. Starting with the short end, roll the stack tightly into a log, making sure to pinch the seams and ends closed.
- Place the log seam-side down in a greased 9×5 inch loaf pan or on a parchment-lined baking sheet. Cover loosely with oiled plastic wrap and allow it to rise until nearly doubled, about 60 to 90 minutes. The dough should look puffy, springing back slowly when pressed gently with a finger.
- Preheat the oven to 350°F about 30 minutes before baking. When the dough has risen sufficiently, whisk the egg white with 1 teaspoon of water and gently brush it over the top of the loaf. Sprinkle the remaining caraway seeds on top. With a sharp knife or lame, make three diagonal slashes about ½ inch deep across the top of the loaf.
- Bake the marble rye bread for 40 to 45 minutes until it turns golden brown and reaches an internal temperature of 200°F. If the loaf browns too quickly, you can tent it with aluminum foil to protect it while it finishes baking.
- After baking, remove the loaf from the pan promptly and allow it to cool fully on a wire rack for at least 2 hours before slicing. Cooling is crucial as it sets the crumb structure and retains the beautiful marbling pattern in each slice.
Notes
- Choose white rye flour for classic flavor without the heaviness of whole rye; for a more robust taste, substitute up to 1/2 cup with dark rye flour in each dough.
- Cocoa powder gives the dark dough its color naturally without adding a chocolate flavor. For a deeper color, consider substituting blackstrap molasses for regular molasses in the dark dough.
- The addition of honey and molasses not only sweetens but helps keep the bread moist longer than typical homemade loaves.
- For a lighter texture, you can replace 1 tablespoon of bread flour with vital wheat gluten, which counterbalances rye’s natural density.
- Store your marble rye bread in an airtight container at room temperature for up to 3 days. For longer preservation, slice and freeze the loaf in plastic wrap for up to 3 months, defrosting slices at room temperature or toasting directly from frozen.
- Consider introducing steam in your oven while baking, which can enhance the crust quality significantly.
- Using a thermometer ensures that the loaf is baked perfectly, avoiding issues related to under or over-baking.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
Ingredient Notes
- White rye flour: Creates the unique flavor of rye bread without being too dense. You can substitute up to half with dark rye flour for a stronger taste.
- Bread flour: Provides structure and helps create a better rise than all-purpose flour would. The higher protein content gives the bread its chewy texture.
- Instant yeast: Works faster than active dry yeast with no need to proof it first. If you only have active dry, use the same amount but dissolve in warm water first.
- Caraway seeds: Gives that classic rye bread flavor. These small seeds add both flavor throughout the dough and a nice crunch when sprinkled on top.
- Honey and molasses: Honey sweetens the light dough while molasses adds sweetness and color to the dark dough. Both help feed the yeast.
- Butter: Adds richness and helps keep the bread soft for days. Make sure it’s softened so it incorporates fully into the dough.
- Cocoa powder: Creates the dark color in the dark dough without artificial coloring. Use unsweetened so it doesn’t make the bread taste like chocolate.
- Egg white: Brushed on top before baking for a shiny, golden crust that helps the caraway seeds stick. Skip this if you need an egg-free version.
Recipe Baking Tips
- If your doughs rise at different rates, place the faster one in a cooler spot until the other catches up. This helps maintain even marbling when the loaves are shaped.
- When rolling your marble rye layers, dust the work surface with white flour, not rye flour. Too much rye flour during shaping can create a bitter taste in the final loaf.
- If your dark dough feels drier than the light dough, add water 1 teaspoon at a time until matching consistency. The cocoa powder absorbs more moisture than other ingredients.
- For a more pronounced swirl pattern, fold each dough sheet in half before stacking the layers. This creates double the marbling without additional work.
- When testing for doneness, insert the thermometer into the center from the side of the loaf. A reading of 200°F confirms the bread is fully baked throughout.
Serving Suggestions
Serve marble rye bread with corned beef, pastrami, or Swiss cheese. Pair with dill pickles or potato salad.
Use to make Reuben sandwiches or tuna melts. Slice for French dip sandwiches or turkey clubs.
Top with mustard, Russian dressing, or cream cheese. Spread with butter or mayonnaise before toasting.
Recipe variations
- You can use dark rye flour instead of white rye flour in this marble rye bread recipe. Up to 1/2 cup substitution works well in each dough.
- Add 2 tablespoons of dried minced onion to each dough for a New York deli-style rye bread. Caraway seeds can be increased to 2 teaspoons for stronger flavor.
- Either cocoa powder or 1 tablespoon of blackstrap molasses can be used for coloring the dark dough. Blackstrap creates a deeper color without chocolate notes.
- Add 1 tablespoon of vital wheat gluten in place of 1 tablespoon bread flour for a softer texture. If you enjoy gluten-free baking, check our Gluten-Free Lemon Zucchini Bread instead.
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How to Store?
To keep your marble rye bread fresh and delicious, follow these storage tips:
Room Temperature: Store marble rye bread in an airtight container or bread bag at room temperature up to 3 days. Keep away from direct sunlight and heat sources.
Refrigeration: Wrap marble rye bread tightly in plastic wrap or place in an airtight container in the refrigerator up to 1 week. Bring to room temperature before serving for best texture.
Freezing: Slice the completely cooled marble rye bread, wrap tightly in plastic wrap and place in a freezer-safe bag or container up to 3 months. Thaw slices at room temperature or toast directly from frozen.
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