Marbled Rye Bread
Mar 15, 2025 01:31 PM
This marbled rye bread is a wonderfully flavored loaf. Plus, it's an easy recipe for experimenting with baking bread with rye flour.
I always thought that marbled rye bread was made from two different doughs based on two different flours.. one white rye, one pumpernickel. I've since discovered that it's typically the same dough made from the same flour, with half of it dyed brown with caramel coloring.
It's actually best to use one type of flour so that the bread comes together after shaping, rises at the same rate, and provides consistency in texture.
Ingredients:
For the White Rye Dough
- 171 grams (6 ounces/1 1/2 cups) white rye flour
- 383 grams (13 1/2 ounces/3 cups) bread flour
- 1 1/2 teaspoons salt
- 1 3/4 teaspoons instant yeast
- 1 tablespoon molasses, honey, or agave syrup
- 2 tablespoons shortening, vegetable oil, or softened butter
- 311 grams (11 ounces/1 1/4 cups plus 2 tablespoons) water
For the Dark Rye Dough
- 171 grams (6 ounces/1 1/2 cups) white rye flour
- 383 grams (13 1/2 ounces/3 cups) bread flour
- 1 1/2 teaspoons salt
- 1 3/4 teaspoons instant yeast
- 1 tablespoon molasses, honey, or agave syrup
- 2 tablespoons shortening, vegetable oil, or softened butter
- 11 ounces (1 1/4 cups plus 2 tablespoons) water
- 311 grams (11 ounces/1 1/4 cups plus 2 tablespoons) water
- 1 tablespoon liquid caramel coloring (or Gravy Master) plus 5 drops of brown food coloring gel
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
255 minutes
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