Marbled Rye Bread

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The fun swirl of light and dark rye dough's make this loaf look like it came from a bakery. Roll the two dough's together tightly to get this gorgeous loaf and impress your family and friends with this hearty bread.

Ingredients

Directions

For light rye dough, whisk sugar and yeast into the warm water to dissolve. Allow to stand 5 minutes, until bubbly. In a large bowl, combine 1-1/2 cups bread flour, 1 cup rye flour and salt with a whisk. Stir in yeast mixture, oil and molasses until soft dough forms.  Transfer to a lightly floured surface and knead by hand for 10 minutes, adding just enough remaining bread flour to make smooth and elastic soft dough. Spray a large bowl with nonstick spray, place dough in prepared bowl and allow to rise at room temperature for 1-1/2 hours or until doubled. Immediately repeat this process to make the dark rye dough, this time adding cocoa to the flours mix; allow to rise at the same time the light rye dough is rising.

Spray two loaf pans with nonstick spray. Punch down dark and light doughs and divide each into four equal pieces to make eight total portions (four light and four dark).

On a lightly floured surface, roll out two of the light rye portions and two of the dark rye portions into four 18x8-inch rectangles. Stack the rectangles on top of one another, alternating colors (light then dark, then light again and dark again). Press the rectangles slightly to make them adhere to one another. Starting with the short end, tightly roll up the dough into a loaf and pinch the seam to seal. Transfer to a prepared loaf pan, placing seam side down in the pan.

Repeat process for the second set of dough quarters.

Cover both pans loosely with plastic wrap and let rise at room temperature until doubled in size, about 1-1/2 hours.

Preheat oven to 350°F and bake bread 40-45 minutes or until loaf tops turn golden brown. Upon removing loaves from oven, brush the tops with butter if desired and cool 10 minutes in pans, then transfer to a cooling rack to complete cooling.

TIP: A mixer with dough hook may be used to knead the dough.  Kneading by machine should be done for 5 minutes.



Two 1-1/2 lb. loaves. Print this Recipe

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