This beautiful marbled rye bread made with fresh milled flour is a combination of hard white wheat and rye flour. The dark swirl gets it’s color from cocoa powder and molasses, but don’t worry it doesn’t make your bread taste like chocolate. This is a great bread for the classic reuben sandwich.
What You’ll Need To Make Marbled Rye Bread Made With Fresh Milled Flour
Fresh Milled Hard White Wheat Flour
Fresh Milled Rye Flour
Caraway Seeds/Ground Caraway– You’ll want caraway seeds for sure, but if you want to use ground caraway for a deeper flavor along with the seeds you can add that, too. I like to use 1 tablespoon of whole seeds and 1 tablespoon of ground caraway seeds that I grind up in a coffee grinder.
Brown Sugar
Instant Yeast
Salt
Water
Olive/Avocado Oil
Vital Wheat Gluten– optional, adds softness.
Molasses
Unsweetened Cocoa Powder
What Is The Autolyse Method?
The autolyse method is resting your dough mixture for 20-60 minutes BEFORE adding the yeast and salt. This will help ensure that your flour is fully hydrated and make your dough more stretchy, resulting in a softer loaf of bread. If you want to read more on the Autolyse Method read this article.
How Do I Get The Swirl in Marbled Rye?
First, you will make the dough all at once, but leave out the molasses and cocoa powder. After the 1st rise you will separate your dough in half and knead the molasses and cocoa powder into one half in your mixer or by hand until evenly distributed.
For a swirl like I have pictured, you will split each half of your dough in half again so you are left with 2 dark pieces and 2 light pieces. With a rolling pin you will roll each of them into a rectangle. For my 8 1/2in. x 4 1/2 in. Lodge cast iron loaf pans I rolled each piece out to approximately 8in. x 12in.
Next, you will alternate your dark and light layers on top of each other. You can do whatever order you’d like. Once you have your layers stacked, roll out to a length close to your loaf pan length. Since I was making 2 loaves in my cast iron pans I rolled it out to about 16 inches wide. Then roll up like you would a cinnamon roll log, cut in half, and tuck ends under and pinch the bottom seam closed.
If you want to do a simpler swirl you can just split your dough into two pieces and put your dark dough on your light dough to make two layers and roll up as mentioned above.
Also, feel free to adjust the measurements to fit whatever pan you are using.
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Marbled Rye Bread Made With Fresh Milled Flour
Ingredients
- 515 grams fresh milled hard white wheat flour (approx. 4 1/3 cups flour)
- 160 grams fresh milled rye flour (approx. 2 cups flour)
- 1-3 tbsp caraway seeds See note below
- 454 grams water (2 cups)
- 55 grams brown sugar (1/4 cup packed)
- 28 grams avocado/olive oil (2 Tbsp)
- 8 grams vital wheat gluten (1 Tbsp), optional
- 1 1/2 tsp salt
- 1 tbsp instant yeast (I use SAF brand)
- 1 1/2 tbsp cocoa powder (for swirled portion)
- 1 1/2 tbsp molasses (for swirled portion)
Instructions
- Add all of your ingredients, EXCEPT Cocoa Powder, Yeast and Salt to your mixing bowl. Mix until combined and no dry flour is left. Cover and Let mixture rest for 20 minutes up to 1 hour. This is the Autolyse and will hydrate your flour and create a softer loaf.
- Next add in your instant yeast and salt and knead for 6-8 minutes, or until windowpane is reached. This will vary with mixers.
- Move dough to a lightly oiled bowl and cover with plastic wrap or a damp towel and let rise 45 minutes- 1 hour or until doubled in size.
- Punch your dough down, divide in half. Add cocoa powder and molasses to 1 half of the dough and knead in with mixer or by hand. Split each half of dough in half again. You'll have 2 pieces of dark and 2 pieces of light.Roll each of those pieces into a rectangle about 8in. x 12in. Alternate the light and dark layers and then roll the dough out to approximately 10in. x 16in. These are approximate measurements to make 2- 1lb. loaves in my 8 1/2 inch Lodge cast iron loaf pans. You can roll out to a size that fits your pan/s.Tuck ends under and pinch the bottom seam tight.
- Place in oiled or parchment lined loaf pans, cover, and let rise until doubled. (about 45min-1 hour.) I like to preheat my oven the last 15-20 minutes of the 2nd rise.
- Bake at 375℉ for 30 minutes. If using a thermometer the internal temperature should be 190℉.
- Let rest in loaf pan for 2-3 minutes and then remove from pan to a cooling rack. Slice when cool and enjoy!
Thank you for the recipe! I was looking for a marbled rye bread made with freshly milled flour and your recipe is perfect! I made my first batch today and we all love it.
You’re welcome! So glad you like it!
Well, I followed your recipe to the number and all I got was a dense loaf of weird bread that looked nothing like your pictures (even though it did all the way to the roll part) and tasted hardly like marble rye even though I did the higher end of caraway that you recommended. Darn gut punch of a 6 hour prep and bake. 🙁
I’m sorry to hear that! With it being dense I’m wondering if you kneaded long enough or maybe it possibly needed to rise more? Rise times can vary with the temperature/humidity in the house. Also, did you grind the caraway or was it pre-ground? I grind my own seeds in a coffee grinder and they are plenty strong so I’m wondering if they were pre-ground they may have a weaker flavor.
I made it today! I didn’t have molasses I used honey, and black cocoa powder.. doesn’t look like picture, but it came out soft , squishy, delicious and easy easy dough to work with. Wow what a recipe !! Thank you so much
Nice way to improvise! Glad you enjoyed it!
I love this marbled loaf. I’m not a fan of caraway seeds, so I left them out. Delicious!
Glad you enjoy it and can still enjoy this beautiful loaf without the caraway!
Love this bread! Very easy recipe to follow. I’ve finally found the marbled rye bread that is perfect & my husband really likes it. Thank you!
Awesome! So glad to hear you guys enjoy it!
I’m trying this marbled rye today…it’s in the oven now. I incorporated the tangszhong method that you use for your brioche bread. I didn’t add the caraway seeds because I don’t like them. I’ll come back to let you know how it turned out. Thank you for your amazing recipes!
Can’t wait to hear your results!
It is just beautiful and so good. I think this is the softest bread I’ve made with fmf! I have only been milling for about a month but I have enjoyed your recipes.
That’s awesome! <3 So glad you enjoy them!
What can I use as a substitute for vital wheat gluten until I’m able to find some? Thank you.
I’m not sure of a good substitute, but it would be fine without it until you get some.
This bread was perfect and so much fun to make! Everyone loved it.
Glad to hear! <3