Marble Rye Bread

A stunning swirled marble rye bread made with sourdough, molasses, cocoa, and caraway. Bakery texture, deep flavor, no commercial yeast.

Prep time

20 minutes

Cook time

40 minutes

Total time

7 hours

Yield

1 loaf (12 slices)

Ingredients

Light Dough:

85g rye flour

165g bread flour

55g sourdough starter

130g water

5g salt

15g butter

10g honey

1 tsp caraway seeds

Dark Dough:

85g rye flour

165g bread flour

55g sourdough starter

130g water

5g salt

15g butter

10g molasses

½ tsp dark cocoa powder

1 tsp caraway seeds

Instructions

1. Mix each dough in separate bowls, knead 8–10 mins
2. Cover and let rise 4–6 hours at room temp
3. Shape each into rectangle, stack, and roll tightly
4. Place in pan or freeform, proof 2 more hours
5. Preheat oven to 425°F, score the top
6. Bake 15 mins at 425°F, then reduce to 400°F for 20–25 mins
7. Cool completely on wire rack before slicing

Notes

Rising slowly enhances flavor

Dark dough is not chocolatey just rich in color

Freeze sliced, wrapped tightly for best results