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marbled rye made with fresh milled flour
Fresh Milled Mama

Marbled Rye Bread Made With Fresh Milled Flour

4.67 from 9 votes
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.
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Prep Time 40 minutes
Cook Time 30 minutes
Rising Time (1st and 2nd) 2 hours
Servings: 2 1lb. Loaves
Course: bread
Cuisine: American
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. Next add in your instant yeast and salt and knead for 6-8 minutes, or until windowpane is reached. This will vary with mixers.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 375℉ for 30 minutes. If using a thermometer the internal temperature should be 190℉.
  7. Let rest in loaf pan for 2-3 minutes and then remove from pan to a cooling rack. Slice when cool and enjoy!

Notes

You can use 1-3 tablespoons of caraway seeds. For a mild rye bread use 1 tablespoon. For a very strong rye bread use 3 tablespoons. I like to use 2 tablespoons (1 tbsp. of whole seeds and 1 tbsp. of ground seeds that I grind in my coffee grinder) Grinding them doesn’t completely powder them, but it breaks some open so you get a stronger flavor initially.