Marble Rye Bread made with fresh-milled flour
Description
There's something nostalgic about marble rye, the swirl, the aroma, the hint of caraway. It feels like something pulled from an old bakery shelf, wrapped in paper, and carried home for sandwiches.
This version uses fresh-milled flour, giving it a deeper flavor, better nutrition, and a soft, hearty texture that still slices beautifully
If you've never made marble rye bread before, don't worry! It's much easier than it looks.
Ingredients
Dark Swirl
Instructions
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Instructions
1. Mix & Rest (Autolyse)
In a large bowl, mix together flour, 454g water, brown sugar, oil, and caraway seeds. Do not add yeast, salt, or swirl ingredients yet.
Let the dough rest for 1 hour. This helps hydrate the flour and improves texture.
2 . Add Yeast & Salt
In a small bowl dissolve the yeast in 60g of warm (about 110*) to bloom the yeast. I like this method so I am confident my yeast is active and ready for baking!
Add the yeast mixture and salt to the dough. Mix until fully incorporated
3. Kneed
Kneed for 8-10 minutes, until the dough becomes smooth and elastic. This time will change depending on the mixer you are using.
4. First Rise
Cover and let rise for 45-60 minutes, or until doubled.
5. Creating the Classic Rye dough
Divide the dough in half (you can use or scale or just estimate). In one half, mix in the cocoa powder and molasses. Kneed until fully combined and evenly mixed.
6. Shape the Marble
Divide dough again: 2 light doughs, 2 dark doughs
starting with light, roll out into a rectangle approx. 8x12 inches. Next layer your dark dough on top matching up to the bottom layer 8x12. Alternating light and dark.
Once your 4 layers are stacked, you can roll out slightly larger to help the layers stick.Roll the dough tightly into a loaf shape (just like a cinnamon roll), tuck the ends, and place into greased or parchment lined loaf pan. I recently have been preferring parchment lined!
7. Second Rise
Let your dough rise a second time until puffy and nearly doubled
8. Bake!
Bake at 375* for about 40-45 minutes or until the internal reaches 190*. Let cool before slicing or the bread will become gummy.
TikTok video of making this recipe HERE
This recipe was inspired by Fresh Milled Mama's Marble Rye Recipe!
