Josh’s Marbled Rye Bread
This impressive marble rye bread may look like it would be difficult to make, but it's actually quite easy! The flavors of the bread are mild yet satisfying. And I enjoy eating it with just a simple spread of butter or on a hearty sandwich loaded with my favorite fixings. —Josh Rink, Milwaukee, Wisconsin
Total TimePrep: 50 min + rising, Bake Time: 45 min + cooling
- 5 cups bread flour, divided
- 2 cups plus 1 tablespoon rye flour, divided
- 1/2 cup potato flour
- 1/3 cup nonfat dry milk powder
- 2 tablespoons sugar
- 2 tablespoons caraway seeds
- 3 teaspoons instant or quick-rise yeast
- 2-1/2 teaspoons onion powder
- 2 teaspoons salt
- 2-3/4 cups warm water (110° to 115°)
- 1/4 cup vegetable oil
- 2 tablespoons dark baking cocoa
- 1 large egg lightly beaten with 1 tablespoon water
- In a large bowl, whisk together 4 cups bread flour, 2 cups rye flour, potato flour, milk powder, sugar, caraway seeds, yeast, onion powder, and salt. In another bowl, whisk together warm water and oil; pour over flour mixture and stir until combined. Dough will be sticky. Turn dough onto a lightly floured surface; with floured hands, knead dough, incorporating remaining 1 cup bread flour as needed until dough becomes smooth and elastic, 8-10 minutes. Divide dough in half. Mix dark cocoa powder with remaining 1 tablespoon rye flour; knead cocoa mixture into one portion of dough until fully incorporated.
- Lightly coat two large bowls with oil. Place one portion of dough into each bowl and turn to coat; cover with a damp cloth or plastic wrap; allow dough to rise until doubled in size, about 1 to 1-1/2 hours. Working with one portion of dough at a time, turn onto lightly floured surface; roll each into a 14x12-inch rectangle. Place dough with cocoa on top of remaining rectangle of dough; starting with the long end of rectangle, roll dough jelly-roll style to form spiral, pinching seam together to seal. Place rolled dough, seam side down in a greased 13x4-inch Pullman loaf pan, tucking each end under to form smooth loaf. Loosely cover pan with damp cloth or plastic wrap and allow to rise until doubled in size, about 1 to 1-1/2 hours; dough should have risen about 1/2 to 3/4-inch above edge of loaf pan.
- Brush loaf with egg wash; using a sharp knife cut 3-4 deep, diagonal slashes on top of loaf. Cover loaf with non-stick foil and place in pre-heated 400° oven; bake 15 minutes. Reduce heat to 375° and bake 20 minutes. Remove foil covering and bake until deep golden brown and bread reaches an internal temperature of 200° when measured with an instant read thermometer, about 10 minutes longer. Remove from oven and allow to cool 10 minutes; remove loaf from pan and cool completely on wire rack.