Two differently tinted doughs combine to create this beautifully spiraled loaf. Whether hugging favorite sandwich fixings or simply slathered with softened butter, each caraway-flecked slice is as gorgeous as it is delicious. No need for two loaves? Share one with a friend, or wrap and freeze one for later.
Marbled Rye Bread
Makes 2 (9×5-inch) or freeform loaves
Ingredients
- Light dough:
- 2⅓ to 2⅔ cups (292 to 334 grams) all-purpose flour, divided ¾ cup (90 grams) rye flour*
- 2 teaspoons (6 grams) kosher salt
- 1 teaspoon (3 grams) instant yeast
- 1 teaspoon (3 grams) caraway seeds
- 1 cup (240 grams) warm water (120°F/48°C to 130°F/54°C)
- 2½ tablespoons (35 grams) vegetable oil
- 1 tablespoon (21 grams) molasses (not blackstrap)
- Dark dough:
- 2¼ to 2½ cups (281 to 312 grams) all-purpose flour, divided ¾ cup (90 grams) rye flour*
- 3 tablespoons (15 grams) unsweetened cocoa powder, sifted
- 2 teaspoons (6 grams) kosher salt
- 1 teaspoon (3 grams) instant yeast
- 1 teaspoon (3 grams) caraway seeds
- 1 cup (240 grams) warm water (120°F/48°C to 130°F/54°C)
- 2½ tablespoons (35 grams) vegetable oil
- 1 tablespoon (21 grams) molasses (not blackstrap)
- Topping:
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) water
- 2 teaspoons (6 grams) caraway seeds
Instructions
- For light dough: In the bowl of a stand mixer, whisk together 2⅓ cups (292 grams) all-purpose flour, rye flour, salt, yeast, and caraway seeds by hand until well combined. Add 1 cup (240 grams) warm water, oil, and molasses; using the paddle attachment, beat at low speed until combined, about 30 seconds, stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed until dough is soft, tacky, and elastic and mostly cleans sides of bowl, 8 to 12 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ⅓ cup (42 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if needed. (Dough may still stick to bottom of bowl but should pass the windowpane test; see Note.) Transfer dough to a clean surface. Cover with a lightly greased sheet of plastic wrap.
- For dark dough: Clean bowl of stand mixer and attachments. In the bowl of a stand mixer, whisk together 2¼ cups (281 grams) all-purpose flour, rye flour, cocoa, salt, yeast, and caraway seeds by hand until well combined. Add 1 cup (240 grams) warm water, oil, and molasses; using the paddle attachment, beat at low speed until combined, about 30 seconds, stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed until dough is soft, tacky, and elastic and mostly cleans sides of bowl, 8 to 12 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if needed. (Dough may still stick to bottom of bowl but should pass the windowpane test; see Note.)
- On a clean surface, shape light and dark doughs into balls. 6. Lightly oil 2 large bowls. Place doughs in bowls, turning to grease tops. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
- Punch down doughs; cover and let stand for 10 minutes. Turn out doughs onto a clean surface. Divide each dough into 4 portions (about 178 grams each). For one loaf, roll 2 light dough portions and 2 dark dough portions into 9×6-inch rectangles. Layer rectangles on top of one another, starting with light and ending with dark. Reroll or pat stacked dough into a 9×6-inch rectangle, making sure to get out any air bubbles between layers. Starting at one long side, roll up dough, jelly roll style. Repeat procedure with remaining dough.
- Spray 2 (9×5-inch) loaf pans with cooking spray. Place dough logs, seam side down, in prepared pans. (Alternatively, pinch ends to seal, and tuck under to secure; roll dough into about a 9½ -inch log [about 3 inches wide]. Repeat procedure with remaining dough, and place dough logs 3 inches apart on a parchment paper-lined baking sheet.) Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
- Preheat oven to 375°F (190°C).
- For topping: In a small bowl, whisk together egg and
- tablespoon (15 grams) water. Brush loaves with egg wash. Sprinkle with caraway seeds. Using a small sharp serrated knife, make 4 diagonal slashes that are ½ to ⅜ inch deep and 4½ to 5 inches long across top of loaves.
- Bake for 15 minutes; rotate pans, and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 10 to 12 minutes more. Remove from pans, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Notes
Note:
*We used Arrowhead Mills Organic Rye Flour.
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
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