Marbled Rye Bread

Preparation

1. For light rye dough: In small bowl, beat yeast and sugar in warm water with whisk to dissolve. Let stand 5 minutes. In large bowl, mix 1 1/2 cups of the bread flour, the rye flour and salt with whisk. Stir in yeast mixture, oil and molasses until soft dough forms. Transfer to lightly floured surface. Knead by hand 10 minutes, adding just enough remaining bread flour as needed until dough is smooth, soft and elastic. Lightly spray large bowl with cooking spray. Shape dough into ball, and transfer to bowl. Cover tightly with plastic wrap, and let rise at room temperature about 1 1/2 hours or until doubled. Repeat to make dark rye dough, adding cocoa to flour mixture.
2. Meanwhile, spray 2 (9x5-inch) loaf pans with cooking spray.
3. Punch down both doughs, and divide each into quarters to make 8 total pieces. On lightly floured surface, roll 2 light rye pieces and 2 dark rye pieces into four 18x8-inch rectangles. Stack rectangles on top of each other in alternating colors (light, then dark, then light, then dark), and press down slightly to adhere. Tightly roll up dough from short end into loaf shape; pinch seam with fingers to seal. Transfer to loaf pan. Repeat with remaining dough to make second loaf. Cover pans loosely with plastic wrap; let rise at room temperature about 1 to 1 1/2 hours or until doubled.
4. Heat oven to 350°F. Just before baking, brush tops of loaves with egg wash. Bake 40 to 45 minutes or until tops of loaves are golden brown. Cool 10 minutes in pans, then transfer loaves to cooling rack to cool completely.

Tips

• Store fully cooled bread tightly wrapped in plastic wrap at room temperature up to 3 days.
• Swap rye flour for light rye flour, if desired, but do not use dark rye flour for this recipe.

Nutrition Information