Description
A delightful marble rye bread with a beautiful interplay between light and dark doughs, infused with caraway seeds.
Ingredients
Scale
- 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