Marbled Sourdough Rye Bread is the best of both dark and light rye bread with sourdough layered and rolled together.
Marbled Rye bread is essential to making a Rueben sandwich. The combination of both light and dark rye with caraway seeds is both visually appealing and tasty. It’s been hard to find at our local grocery store, so I made my own and you can too!
Ingredients in Marbled Sourdough Rye Bread
- Sourdough starter – Bubbly active sourdough starter.
- Dark rye flour – Find tis in the specialty baking from bob’s or online.
- White flour – All purpose flour.
- Molasses – Original molasses or black strap molasses for flavor and color.
- Cocoa powder – Dark cocoa powder for flavor and color.
- Caraway seed – For that traditional rye bread flavor.
- Fennel seed – Adds depth of flavor with the caraway seed.
- Salt – I use sea salt.
- Water – Warm water.
Related Recipes
If you love the flavor of marbled rye, try these favorites. Simple, elegant Wine and Garlic Poached Cod with Irish Colcannon is a fresh take on the traditional Irish fare. Ditch the boiled corned beef for the most flavorful Oven Roasted Corned Beef with Cabbage & Bacon this Saint Patrick’s Day. Blistered Sauerkraut with Sausage is a quick and flavorful dish with charred cabbage and hints of caraway, fennel and malt vinegar.
Marbled Sourdough Rye Bread
Ingredients
Equipment
Method
- Combine bubbly sourdough starter and warm water in your stand mixer bowl. Combine remaining ingredients and mix using the dough hook set on medium for about 10 minutes or until dough is fully combined.
- Remove from stand mixer bowl, form into a ball and place in a separate bowl and cover with plastic wrap. Let sit in a warm area for 30 minutes.
- Perform the stretch and fold process: Every 15 minutes stretch and fold each side of dough, then place back in bowl, rest and repeat 4 times.
- Combine bubbly sourdough starter and warm water in your stand mixer bowl. Combine remaining ingredients and mix using the dough hook set on medium for about 10 minutes or until dough is fully combined.
- Remove from stand mixer bowl, form into a ball and place in a separate bowl and cover with plastic wrap. Let sit in a warm area for 30 minutes.
- Perform the stretch and fold process: Every 15 minutes stretch and fold each side of dough, then place back in bowl, rest and repeat 4 times.
- On a floured counter, roll out dark sourdough rye into a rectangle about 5" x 8" , then roll out light sourdough rye into the same size rectangle.
- Place the light sourdough rye rectangle on top of the dark sourdough rye. Roll out just enough to press the two gently together. Using your hands, starting with the long edge furthest from you, roll the dough towards you, tucking as you go as tight as you can get it. Place in a greased 5" x 9" bread pan. Cover and let rise on counter overnight.
- In the morning, place in the refrigerator for 1-2 days. When ready to bake, remove and let sit on counter while oven pre-heats to 400 degrees. Using a very sharp knife, make a few slashes on top of loaf. Cover loosely with foil. Bake for 15 minutes at 400 degrees, then reduce to 350 degrees and bake for an additional 20 to 25 minutes. Remove foil and bake for 5 minutes or until internal temperature is 200 degrees when measured with a digital thermometer.
- Remove from oven, gently remove loaf from pan to a wire rack. Let cool completely before slicing.
