Description
This marble rye bread recipe features two rye doughs — one light, one dark — swirled together for a stunning loaf with rich flavor and old-world charm.
Ingredients
1 cup warm water (105–110°F)
2¼ tsp active dry yeast
1 tbsp sugar or honey
1½ cups rye flour
2½ cups all-purpose flour (divided)
1½ tsp salt
1 tbsp caraway seeds (optional)
1 tbsp molasses (for dark dough)
1 tbsp cocoa powder (for dark dough)
Instructions
1. Activate yeast in warm water with sugar/honey; let sit until foamy.
2. In a bowl, combine rye flour, 1½ cups all-purpose flour, salt, and caraway.
3. Add yeast mixture and mix until dough forms.
4. Split dough in half. Add cocoa and molasses to one half and knead.
5. Add remaining flour gradually to both doughs until smooth.
6. Let each dough rise separately for 1 hour.
7. Roll out each dough and layer or braid together.
8. Place in greased loaf pan or shape freeform.
9. Proof for 45 minutes, covered.
10. Bake at 375°F for 30–35 minutes until crust is golden and sounds hollow.
11. Cool completely on wire rack before slicing.
Notes
Substitute molasses with brown sugar if needed.
Add a touch of espresso powder to dark dough for depth.
Avoid slicing while hot to keep texture intact.
- Prep Time: 1 hour 20 mins
- Cook Time: 35 mins
- Category: Bread
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 190mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg