Dark and light rye rolled up to give a swirl inside this marbled rye loaf
Marbled Rye Loaf
Servings: 12 thick slices
: 201 kcal
Author: Just Jo
For the light rye
  • 90 g light rye flour
  • 200 g strong white bread flour
  • Fat pinch of salt
  • 7 g fast action yeast
  • 1 tsp caster sugar
  • 1 tbsp soft butter
  • Approx 250ml water
For the dark rye
  • 90 g dark rye flour
  • 200 g strong white bread flour
  • 1 tbsp cocoa
  • Fat pinch of salt
  • 7 g fast action yeast
  • 2 tsp molasses
  • 1 tbsp soft butter
  • Approx 250ml water
  1. Work with one dough at a time. Add everything to a bowl apart from the water and try to ensure the salt doesn’t come into direct contact with the yeast. Mix together and rub in the butter with your hands or a spatula then gradually add about ¾ of the water – I find it is best to do this by hand as you don’t want to make it too sloppy. Stop adding the water when you have a soft not sticky dough.
  2. Knead for 5-10 minutes by hand or slightly shorter in the stand mixer (which is how I do it) and then pop in a greased bowl and cover with cling. Repeat for the second dough mix and leave them until doubled in size – worth checking at around 40 minutes especially if your kitchen is hot.
  3. When proved, gently deflate the doughs and pat one out in a large rectangle which is as wide as your loaf tin or tins if using two. I lightly spray the work surface with oil rather than using extra flour for this purpose.
  4. Now, pat out the second dough into a rectangle of the same size and here’s the important bit – lay it on top of the first dough rectangle and gently press down to make sure there are no pockets of air between the two layers. The reason being you don’t want them to separate on baking and result in blow holes – I got a small one as you can see in the photos so I obviously need to follow my own advice more closely ;)
  5. Roll up firmly, with tension developing by lightly tugging the roll away from the side which is yet to be rolled as you go. Again, it helps in preventing blow holes and gives better form to the loaf before it proves for a second time.
  6. If using two tins, grease a sharp knife and cut in half before putting seam side down into your tins. Cover with greased cling film allowing for room to expand – the rye gives a very good rise.
  7. Preheat your oven to 250°C whilst the loaf proves and put a small oven proof dish on the bottom shelf half filled with cold water. Caution – this is to create steam so you must step back and mind your face as the steam will billow out to some degree when you open the oven door.
  8. When at least doubled in size, remove the cling film and pop your loaves in the centre of the preheated oven (careful – mind the steam!) and immediately on closing the door, turn the temp down to 200°C and bake for approximately 45 minutes for a single loaf, 30-35 minutes for two. It will have risen further, be browned and will feel light and hollow when tapped.
  9. Cool on a rack only until it’s cooled enough to tip it out onto a oven gloved hand then onto a rack. This prevents the bottom going soggy as steam will be emitted into the tin as the loaf cools if left in there too long.
Recipe Notes

Please note the loaf tin I used in the blog post is of unusual dimensions as it is big enough to get two loaves worth of dough in. If you don’t have such a thing (and why would you?) then I advise making two separate loaves in two 2 lb loaf tins.