Marble Sourdough Rye

5 from 1 vote

This marble sourdough rye is crisp on the outside, soft and chewy on the inside, and has the distinctive flavor of a classic deli rye thanks to the caraway seeds in it. The marble effect is so fun to do, and this bread makes the best sandwiches and fancy toasts!

Makes 1 loaf.

Prep Time4

Cook Time50

Rise Time18

Total Time22 50

Course: Breakfast, Dinner, Lunch

Cuisine: American

Servings:

Calories: 276kcal

Author: Mandy Jackson

Ingredients

For the Dark Dough

▢ 2 tablespoons cocoa powder

Directions

Combine the water, starter, oil, and molasses in a large bowl. Add the flour, caraway, and salt and mix until no dry flour remains. Mix with your hands if it becomes too difficult with a spoon. Divide dough in half (you don’t need to be exact here). Return one half to the bowl and cover.
Place the other half in a second bowl and add the cocoa powder. Work it into the dough with your hands until no dry powder remains. You’ll want to work slowly at first as the powder tends to plume quite a bit. Once the dough is a cohesive color, cover and let rest for 20 minutes.
Turn the lighter dough out onto a clean work surface and flatten into a rough rectangle. Repeat with the darker dough and place it on top of the lighter dough. Fold the corners in toward the center to shape into a ball, and return to the mixing bowl. Cover. Over the next 3-4 hours, do 2-3 rounds of stretch and folds. This is what will give your bread its marbling, so don’t skip it! Then, let rise at room temperature until roughly doubled in size - about 12 hours. Keep in mind that rye flour slows down the rise so this will likely take longer than your typical sourdough loaf!
Turn dough out onto a lightly floured surface. Flatten into a large rectangle and fold the shorter sides into the middle, like you would fold a letter. Roll into a loaf, and pinch the seam and ends to seal. Place seam side-up onto a floured tea towel and place in a loaf pan. Cover and let rise until peak of dough comes up 1-inch above the rim of the pan - about 1 ½ - 2 hours.
Preheat oven to 450 degrees. Cut a sheet of parchment paper down to fit like a sling across the long sides of a metal loaf pan.
Turn dough out onto the prepared parchment paper. Score, then transfer back to the loaf pan on the parchment paper and cover with a second metal loaf pan. Bake at 450 degrees for 40 minutes, then uncover and bake 10-15 minutes more, until crust is browned to your liking and bread is baked through to 200 degrees.
Cool for 10 minutes in the pan, then use the parchment paper to lift out. Cool completely on a wire rack.

Notes

Caraway seeds - Use as much or as little caraway seed as you want. The amount listed in the recipe is roughly 1 ½ tablespoons, which will give you a strong, but not overpowering flavor, which I find just right. If you’re really into the caraway flavor, you may prefer to go up to 2 tablespoons.

A note about timing - Timing with sourdough will vary greatly depending on the strength of your starter, the temperature of your kitchen, etc. The times listed in the recipe are what has worked for me, but keep in mind it may take significantly more or less time for you. As always, go by visual cues and watch the dough, not the clock!

Equipment

Caraway Seeds

Dark Rye Flour

Loaf Pan

Nutrition

Tried this recipe? Pin it today!Mention @letsmakesourdough or tag #letsmakesourdough!