Yield: Yields 2 loaves
Contrary to popular belief, the dark swirl in a loaf of marble rye is not pumpernickel. Rather, it’s the same rye bread as the light swirl, but made darker with added cocoa powder. The darker your cocoa, the less you may need to add to achieve the color you want, hence the range listed below. If you don’t use both loaves within a few days for sandwiches, toast, and the like, you can wrap the remainder and freeze it for up to 1 month.
Author’s note: Start by making two doughs—one light, one dark—with light rye flour. The only difference between the doughs is the addition of cocoa powder and an extra tablespoon or so of water in the darker dough.
The key to combining the two doughs into one loaf of bread is to make sure both doughs feel the same when you’re done kneading; in order for them to rise at an equal rate, they need to have a similar texture and suppleness. If one dough is softer than the other, the loaf will come out lopsided as soft, supple dough rises faster than stiffer dough.
Many people associate rye bread with the licorice-like flavor of caraway because the seeds have been used for so long in deli-style rye breads. But for this type of loaf, caraway is only one of many optional add-ins, including aniseeds, black onion seeds (nigella seeds), poppyseeds, dried orange peel, fresh or dehydrated chopped onion, or nothing at all. The choice is yours.
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This was my first attempt at marble rye and it turned out great. I kept replaying the old Seinfeld episode, expecting someone to come up at steal it!
I did not have bread flour on hand, so I used AP. Bread flour probably would have given more spring and less rise time. However, it was good in a pinch.
Kneading this dough was...interesting. I kept thinking I was doing it wrong, because it felt like homemade play-dough. A stiff dough, that’s for sure.
All was well in the end when I sliced into it for that perfect spiral. I’m so tickled with myself and will be trying out more complicated recipes in the future!
Here is a link to my spiral: https://instagram.com/p/Bs6gMVGhGCY/
It is hard find good marble rye suitable for Reuben sandwiches locally. So,I found this recipe online. This was my first attempt at marble rye. It turned out great! I have also used this recipe to make onion rolls(light dough only). They are delicious as well.
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