How To Make Sandwich Marbled Rye Bread Recipe

If you have always wanted to try making marbled rye bread, now is your chance. Let me show you this step-by-step process with this How To Make Sandwich Marbled Rye Bread Recipe. This beautiful bread is perfect for sandwich-making. The classic Rueben sandwich is my very favorite of all time with this bread. I adapted this recipe from King Arthur's recipe for marbled rye as I love it so much. 

Do you love homemade bread as much as I do? Let me share a few of my best recipes on the blog. This cracked wheat bread is a new one that has quickly become a favorite in our house. We also love this multigrain bread recipe similar to the cracked wheat bread. Or if you love no-knead bread recipes, I do, this ancient grain no-knead bread is one of my favorites. Let this recipe for tender whole wheat bread change your idea of what whole wheat bread tastes like. It has the most amazing texture! If you are looking for a pillowy soft whole wheat potato bread recipe, you have just found it. My herb fougasse is not only a delicious bread, but a beautiful one too.

Overview of the process

1. ​Mix the dough, cover and let it double. 
2. Divide the dough in half and knead the cocoa mixture until it has colored the dough. 
3. Swirl the 2 colors together and form the loaf. Cover, and let it rise until doubled again. 
4. Bake the bread to perfection, then let it cool slightly. 

Ingredients

• Bread flour- I am using a blend of bread flour and rye flour. You can also use all-purpose flour, but I prefer bread flour. Rye is a low-gluten flour and can be tricky to work with for a light loaf instead of a dense one. To combat this, a blend of flour is used in this recipe. 
• Rye flour- Dark rye is what I use as I mill my grains. Most recipes call for light rye as it will give a higher color contrast against the dark swirl.
• Caraway seeds- These along with the rye flour are what give this deli rye bread their distinctive flavor. If you want a milder flavor, you can always reduce the amount of caraway seeds. 
• Salt- always vital in yeast bread making. 
• Sugar- It only takes a touch, but worth it. 
• Active dry yeast- This will be activated before mixing the dough. 
• Potato starch- It makes any bread so much better and softer. 
• Oil- I used canola oil, but you can also use olive oil, other vegetable oil, or melted butter if you prefer.
• Milk- you can also use warm water if you want a dairy-free loaf.   
• Cocoa powder- This is what will give the darker swirl its distinct color. If you have black cocoa powder, use this. I used Hershey's special dark for mine.  
• Egg- for egg wash, which is optional. 

How to make

Activate the yeast in the warm milk and sugar. After it has activated, add the remaining ingredients with the yeast mixture to your stand mixer or large bowl, except the cocoa and 1 tablespoon of rye flour. Knead with the dough hook attachment until you have a smooth dough and slightly sticky. I like to start on low speed for the first 30 seconds, then increase to a medium speed. Mix on medium for 5-7 minutes until the dough is smooth

Cover the dough with plastic wrap and let the dough rise at room temperature for about 1- 1 ½ hours until the dough has doubled. 

Divide the dough in half. Mix the cocoa and tablespoon of rye flour and knead them into half of the dough. I added in 1 tablespoon of water to make the kneading easier. Know, that it is messy to knead it into the dough! Once you have the dough colored, it is time to form the loaf. 

I like to divide the light rye dough and the dark rye dough in half so you have 4 pieces. On a lightly floured surface roll each one to a 6-inch by 10-inch rectangle with a rolling pin. 

PRO TIP: Be sure to clean your work surface after kneading in the cocoa mixture. You don't want to color the rest of your dough while you are swirling it.

Alternate the layers on top of each other, then roll up to form the loaf. The dark dough and the light dough will form a beautiful swirl in the bread. 

Place it into your prepared pan, with the seam side down, cover and let it rise for the second time until it has doubled again. 

​Preheat the oven, brush the top of the loaf with egg wash, score if you are doing it, then bake. 

The oven is preheated to 400 degrees. It will bake at this high temp for 15 minutes, then reduce the oven temperature to 350 degrees. 

PRO TIP- Always bake whole wheat bread to an internal temperature of 195 degrees. I have an instant-read thermometer I use to check mine. The bread will be golden brown, but going by the temperature is so much more important.

Remove the bread from the oven once it is baked, gently take the loaf from the pan, and allow the marble bread to cool on a wire rack. 

More rye flour recipes

• Delicious rye dinner rolls
• Butter rye flour pie dough
• Rye bagel recipe
• 100% rye bread recipe
• Rye chocolate chip cookies
• Salted rye flour brownies
• Rye flour buttermilk waffles
• Cinnamon Rye flour scones
• Chocolate rye cookies
• Rye flour blueberry muffins

How To Make Sandwich Marbled Rye Bread Recipe

Amy Sandidge

This beautiful marbled rye bread is the perfect sandwich bread for any occasion. It is simple to make and so delicious!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

rising time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Bread

Cuisine American

Servings 1 loaf

Ingredients

  

1x2x3x

• 3 cups bread flour
• 1 ½ cups rye flour
• 2 cups warm milk
• 2 ½ teaspoons active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon caraway seeds
• ¼ cup melted butter or oil
• ¼ cup potato starch optional

Dark color ingredients

• 1 tablespoon cocoa powder
• 1 tablespoon dark rye flour

Instructions

 

• Activate the yeast in the warm milk and sugar. Let it sit for 5 minutes. After it has activated, add the remaining ingredients with the yeast mixture to your stand mixer or large bowl, except the cocoa and 1 tablespoon of rye flour. Knead with the dough hook attachment until you have a smooth dough and slightly sticky. I like to start on low speed for the first 30 seconds, then increase to a medium speed. Mix for 5-7 minutes until the dough is smooth.
• Cover the dough with plastic wrap and let the dough rise at room temperature for about 1- 1 ½ hours until the dough has doubled.
• Divide the dough in half. Mix the cocoa and tablespoon of rye flour and knead them into half of the dough. I added in a tablespoon of water to help me knead it in more smoothly. This is going to be messy, so be ready. Once you have the dough colored, it is time to form the loaf.
• I like to divide the light rye dough and the dark rye dough in half so you have 4 pieces. On a lightly floured surface roll each one to a 6-inch by 10-inch rectangle with a rolling pin.
• Alternate the layers on top of each other, then roll up to form the loaf. The dark dough and the light dough will form a beautiful swirl in the bread.
• Place it into your prepared pan, with the seam side down, cover and let it rise for the second time until it has doubled again.
• ​Preheat the oven, brush the top of the loaf with egg wash, score if you are doing it, then bake.
• The oven is preheated to 400 degrees. It will bake at this high temp for 15 minutes, then reduce the oven temperature to 350 degrees. Bake for an additional 20-30 minutes. Be sure to check the internal temperature- you want it to be at 195 degrees.

Video

Keyword caraway seeds, dark rye flour, marbled rye, potato starch, rye flour

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• Yeasted Breads
• Baked
• Rye Flour