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Marble Rye Bread

This Marble Rye Bread recipe features a beautiful swirl of light and dark rye dough, perfect for your next corned beef or pastrami sandwich. Add caraway and fennel seeds for even more classic flavor.

Prep Time
30 mins
Cook Time
30 mins
Rising times
6 hrs
Total Time
7 hrs
Servings: 12
Calories: 129 kcal
Course: Bread
Cuisine: Israeli

Ingredients

Sponge
  • 1 cup (120 grams) light rye flour
  • ½ teaspoon instant yeast
  • 1 cup (240 milliliters) lukewarm water plus more as necessary
Rye bread dough
  • 2½ cups (300 grams) bread flour plus more as needed
  • 1 teaspoon caraway seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon instant yeast
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa or instant espresso powder

Instructions

    Cup of Yum
  1. Make the sponge by whisking together the rye flour yeast, and water in the bowl of a stand mixer or a medium to large sized mixing bowl.
  2. On top of the sponge, add the bread flour, caraway and fennel seeds, and additional yeast.
  3. Cover the bowl with plastic wrap and let it set at warm room temperature until the sponge is bubbling through, about 1 to 3 hours.
  4. Mix the sponge and flours together, then add the salt. Mix until the dough starts to come together, adding more bread flour or water as necessary to get a slightly sticky dough. Switch to the dough hook in your mixer once the dough comes together.
  5. Divide the dough roughly in half.
  6. Knead the light colored dough for 5 to 6 minutes until the dough is soft and stretchable.
  7. Form the dough into a boule, place it in a small oiled bowl, cover it with plastic wrap, and let it rise at warm room temperature until it has doubled in size, about 2 to 3 hours again.
  8. Now add the cocoa or instant espresso powder to the second half of the dough and knead it until it also is soft and pliable and the color is evenly throughout. Shape like the first half into a boule and let rise until doubled.
  9. To create the marbled rye, punch down the two doughs, divide them in half if you like and use a rolling pin to gently roll them into a rectangle. Place the doughs on top of each other and roll them together gently to help them stick together.
  10. Roll the stacked doughs into a log, starting from the short edge.
  11. Grease a 9 inch by 5 inch loaf pan, shape your dough into a loaf, and place the marbled rye bread dough seam side down into the pan. Let it rise at warm room temperature until it has risen to about one inch about the sides of the loaf pan, about another 2 hours
  12. Meanwhile heat your oven to 375°F.
  13. Bake for about 30 minutes, until the internal temperature of the bread is 190 to 195°F.
  14. Unmold immediately and let cool on a baking rack for at least one hour before slicing.

Notes

  • Try to adjust hydration so both doughs have a similar texture so that they will rise together and minimize gaps.
  • Rising times will vary depending on the temperature of your kitchen. You can create an ideal spot for bread to rise by either heating a cup of water in the microwave or by turning on your oven until it is barely warm. A temperature of about 80 degrees Fahrenheit is ideal.
  • Have patience! Rye breads take longer to rise. You can increase the amount of rye flour in your marbled rye, but it may not rise quite as well.

Nutrition Information

Serving 1slice Calories 129kcal (6%) Carbohydrates 26g (9%) Protein 5g (10%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.1g Sodium 195mg (8%) Potassium 77mg (2%) Fiber 2g (8%) Sugar 0.2g (0%) Vitamin A 1IU (0%) Vitamin C 0.1mg (0%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 129

% Daily Value*

Serving 1slice
Calories 129kcal 6%
Carbohydrates 26g 9%
Protein 5g 10%
Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 0.1g 1%
Sodium 195mg 8%
Potassium 77mg 2%
Fiber 2g 8%
Sugar 0.2g 0%
Vitamin A 1IU 0%
Vitamin C 0.1mg 0%
Calcium 9mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.