Swirl of the Century – Marble Rye Bread Delight

With its striking swirl of light and dark rye dough, this marble rye bread is as gorgeous as it is flavorful. Slightly earthy, with a tender crumb and a crisp crust, it’s perfect for deli sandwiches or toasting with butter.

Ingredients

• 2 packets (14g) active dry yeast
• 2 ½ cups (300g) bread flour
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (300ml) warm water
• 2 tbsp sugar (divided)
• 2 tbsp vegetable oil
• 1 tsp salt
• 2 tsp caraway seeds
• 1 tbsp unsweetened cocoa powder (for dark dough)
• 1 tbsp molasses (for dark dough)

Directions

1. In two separate bowls, dissolve yeast in warm water with sugar (½ per bowl). Let sit until foamy.
2. To one bowl, add half the flour, caraway seeds, oil, salt, and mix into a light rye dough.
3. To the second bowl, add the same base ingredients but mix in cocoa powder and molasses for the dark rye dough.
4. Knead each dough separately for about 8–10 minutes until smooth.
5. Place in greased bowls, cover, and let rise 1 hour or until doubled.
6. Roll each dough into rectangles, stack, and roll tightly into a loaf to create the swirl pattern.
7. Place in a greased loaf pan, cover, and let rise 45 minutes.
8. Bake at 375°F (190°C) for 30–35 minutes until golden and hollow-sounding when tapped.
9. Cool before slicing for best swirls.