marble rye bread

No reuben sandwich is complete without Marble Rye Bread. Swirls of dark and light dough make this classic, caraway-flecked Marble Rye Bread look like you bought it at a bakery.

Marble Rye Bread

active dry yeast

water (warm (100-110 degrees Fahrenheit))

(8 ounces) bread flour

rye flour

salt

caraway seeds

vegetable oil

molasses

cocoa powder

vegetable oil (for oiling bowls)

Nonstick cooking spray (for shaping)

egg egg wash)

Activate the yeast: In a small bowl, pour in the yeast. Gently pour the warm water over the yeast and allow it bloom for 5 minutes.

Make the dough: In a standing mixer fit with the paddle attachment on low speed, mix together the bread flour, rye flour, salt, yeast, water, caraway seeds, vegetable oil, and molasses until combined, about 2 minutes. Switch from the paddle attachment to the dough hook, and knead on medium-low speed until the dough is smooth and tacky, about 10 minutes.

Form the dough: Place dough on a clean surface and press into an 8-inch circle. Using your hands, stretch and fold the dough up and over itself from all sides into the center, crimping it where the folded ends meet, to form it into a tight round ball that is smooth on the bottom.

First rise: Lightly oil a bowl that is twice the size of the dough, and set the dough into the bowl, seam side down. Tightly cover with plastic wrap. Set aside in a warm area until doubled in size, about 1 1/2 hours.

To make the light dough:

Immediately after making the light dough, repeat the process to make the dark dough. Add more water a tablespoon at a time if needed to make the dough feel the same consistency as the first one. Stretch and fold the dough into a ball and let it rise in another lightly oiled bowl.

To make the dark dough:

Divide the doughs: When both doughs have doubled in size, divide each dough in 2 equal pieces. (You will have 4 pieces total)

Shape dough into squares: Lightly oil a flat work surface. Using your hand or rolling pin, gently shape each piece into a 6-inch square about 1/4 inch thick. Stack the dough squares alternating light and dark dough.  Firmly press down so all four pieces stick to each other.

Roll the stack: Starting with the side closest to you, tightly roll the stack up into the loaf, pinching the seam closed with your fingertips to seal.  Set the loaf seam side down and gently roll and stretch dough until it is the same length as a 9-inch by 5-inch loaf pan.

Second rise: Place loaf seam side down in the loaf pan, coat the top with cooking spray. Cover pan tightly with plastic wrap and set aside in a warm place until doubled in size. (see note)

To shape the loaf:

Preheat oven: Position a rack in the center of the oven and preheat to 350 degrees.

Egg wash: In a small bowl whisk together the egg with 1 tablespoon of water. Lightly brush the top of the loaf with the egg wash. Discard any leftover egg wash.  Place loaf in the oven and bake for 20 minutes.

Rotate loaf: Rotate the loaf pan and continue until golden brown, about 20 minutes more. Transfer the loaf in the pan onto a wire rack to cool. Once the pan is cool enough to handle, remove the bread from pan and allow cool completely before slicing.

To bake the loaf:

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The most viewed marble rye bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Marble Rye Bread

The most viewed marble rye bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine