Rye bread, made from rye grain, is an ancient preparation; it was a staple food throughout Europe in the Middle Ages. In the United States, rye has historically been associated with the Jewish delis of New York City. The color of dark rye bread was, in the past, due to using a different grind of flour, one that included the outer endosperm of the rye berry, which had a higher degree of pigmentation than white rye flour. However, in contemporary marble rye breads, the two tones are almost always achieved by adding a pigmented ingredient, often cocoa powder, to a portion of the dough before rolling and baking the two-toned loaf.
Recipe Servings: 2
Prep Time
15 minutes
+ 4 hours resting
+ 4 hours resting
Cook Time
45 minutes
Total Time
5 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Light Rye:
- 1½ cups white rye flour
- 3 cups unbleached bread flour
- 1½ tsp salt
- 1¾ tsp instant yeast
- 1½ tsp caraway seeds (optional)
- 1 Tbsp molasses
- 2 tsp softened butter or shortening
- 1¼ cups and 2 Tbsp water, at room temperature
Dark Rye:
- 1½ cups white rye flour
- 3 cups unbleached bread flour
- 1½ tsp salt
- 1¾ tsp instant yeast
- 1½ tsp caraway seeds (optional)
- 1 Tbsp molasses
- 2 Tbsp softened butter or shortening
- 1¼ cups and 2 Tbsp water, at room temperature
- 1 Tbsp liquid caramel coloring (or 2 Tbsp baking cocoa, carob, or coffee powder dissolved in 2 Tbsp water)
Directions
- In the bowl of an electric mixer, or in a large mixing bowl, combine the flours, salt, yeast, and caraway seeds if using.
- Add the molasses, butter, and 1¼ cups water. Combine.
- In about 1 minute, the mixture should come together into a ball of dough. Add up to 2 tablespoons of water if needed.
- Transfer the dough to a floured work surface and knead for 4–6 minutes by hand, or use a mixer on low speed for 4 minutes.
- Add flour or water as necessary. The dough should be smooth and tacky but not sticky.
- Transfer the dough to a lightly-oiled large bowl, turning to coat. Cover with plastic wrap and let rest for 1½ hours.
- In the bowl of an electric mixer, or in a large mixing bowl, combine the flours, salt, yeast, and caraway seeds if using.
- Add the molasses, the butter, 1¼ cups water, and caramel coloring or other substitute. Combine.
- In about 1 minute, the mixture should come together into a ball of dough. Add up to 2 tablespoons of water if needed.
- Transfer the dough to a floured work surface and knead for 4 to 6 minutes by hand, or use a mixer on low speed for 4 minutes. Add flour or water as necessary. The dough should be smooth and tacky but not sticky.
- Transfer the dough to a lightly-oiled large bowl, turning to coat. Cover with plastic wrap and let rest for 1½ hours.
- After both doughs have rested, doubling in size, turn both out on a lightly-floured work surface.
- Divide each of the doughs into four evenly-sized pieces.
- Roll each to an oblong measuring about 5 x 8 inches.
- Stack light and dark rye, repeating once.
- Roll the stacks into a loaf, sealing the bottom.
- Repeat until two loaves are formed.
- Greasing loaf pans or line them with parchment.
- Place the loaves in the pans, then mist with a spray of oil and cover with plastic wrap.
- Allow the loaves to rise for 60–90 minutes, until nearly doubled in volume.
- Preheat oven to 350°F.
- In a small bowl whisk 1 egg with 1 teaspoon water, and brush the mixture over the top of the loaves.
- Bake the loaves for 45 minutes, bringing the internal temperature to 190°F.
- Remove the loaves immediately from the pans and cool on a rack for at least 1–2 hours.
- Slice before serving.
For Light Rye:
For Dark Rye:
For Assembly:
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.