Easy Marbled Rye Bread Recipe

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This week for the Great British Bake Off Bakealong it was time to bake a rye bread. I have made rye before so this was nothing new to me. We also had to make an open faced sandwich, a Smørrebrød by it’s Danish name. I decided I wanted to try something different so I found a recipe for an easy marbled rye in The Bread Baker’s Apprentice. I played with how to “marble” it and did it two ways; one was a 6 strand braid and the other a classic roll.

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Easy Marbled Rye Bread

Makes 4 loaves

For the Light Rye

  • 1 1/2 cups white rye flour
  • 3 cups bread flour
  • 1 1/2 tsp salt
  • 1 3/4 tsp instant yeast
  • 1 TBS molasses
  • 2 TBS shortening
  • 1 1/4 cups plus 2 TBS warm water

For the Dark Rye

  • 1 1/2 cups white rye flour
  • 3 cups bread flour
  • 1 1/4 tsp salt
  • 1 3/4 tsp instant yeast
  • 1 TBS cocoa powder
  • 1 TBS molasses
  • 2 TBS shortening
  • 1 1/4 cups plus 2 TBS warm water

egg wash made with one egg and a splash of water

Make the Light Rye:

  • Add the flours, salt and yeast to the bowl of a stand mixer with the paddle attached
  • Stir to mix
  • Add the molasses, shortening and 1 1/4 cups of water. Mix on low until the dough forms a ball. Add the additional 2 TBS of water only if needed. The dough should be tacky but not sticky.
  • Remove the paddle and add the dough hook and knead for 4 minutes.
  • Form the dough into a ball and place into a greased bowl and cover and let rise for 90 minutes

Make the Dark Rye

  • Add the flours, salt, yeast and cocoa powder to the bowl of a stand mixer with the paddle attached.
  • Mix well
  • Add the molasses, shortening and 1 1/4 cups of water. Mix on low until the dough forms a ball. Add the additional 2 TBS of water only if needed. The dough should be tacky but not sticky.
  • Remove the paddle and add the dough hook and knead for 4 minutes.

  • Form the dough into a ball and place into a greased bowl and cover and let rise for 90 minutes

Shape the Loaves

  • Turn the dough balls out and cut into 12 pieces each.

  • To make a classic marbled rye roll out two dark and two light into 8 x 10″ rectangles

  • Stack them light/dark/light/dark and roll up jelly roll style and seal the edges.
  • Place into a greased loaf pan. Set aside to rise
  • To make a braided loaf take three light and three dark pieces and roll into strips.

  • Line them up one light, one dark, etc. Braid.

  • Place in greased loaf pan to rise.
  • Repeat with remaining pieces.
  • Let rise, covered for 90 minutes.
  • Preheat oven to 350°
  • Brush loaves with egg wash and bake in preheated oven for approx. 45 minutes until loaves sound hollow when tapped.
  • Remove immediately from pan to cool on a wire rack.
  • Do not cut until completely cooled.

How Was the Marbled Rye Bread?

This is a simple, uncomplicated rye without a starter so it’s not a strong flavored bread. It does have a taste of rye but it’s not like a classic Jewish rye. I also despise caraway so I don’t ever use it. It can be added it you like it.

It does make for a very pretty loaf of bread and for making a rye bread this is a very simple way of getting there.

Open Faced Reuben from Marbled Rye Bread

Part of the challenge this week was to present an open faced sandwich so I figured a Reuben would be perfect. I had a lot of canned homemade sauerkraut so it was a perfect choice.

A slice of the rye, Russian dressing (mayo, ketchup and relish), the sauerkraut topped with corned beef and swiss cheese. I decided to get fancy and made one in a woven style and one in alternating meat and cheese. I topped both with a little more dressing and they were good to go.

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