Home » Bakery » Bread » Marbled rye bread

Marbled rye bread


This recipe will give you one loaf of bread.


  • 280 g wholewheat flour
  • 170 g rye flour
  • 16 g fresh yeast (5 g dry)
  • 30 g butter or olive oil
  • 320 g water
  • 10 g salt
  • 20 g molasses or honey
  • 25 g cocoa dissolved in 2Tbs of water, or 30 g liquid dark caramel -recipe bellow *
  • 5 g caraway , if you like
  • egg wash**


Mix the flours, salt, caraway, salt.  Add yeast combined with honey, then add the butter at room temperature and warm water.


Knead a smooth dough. Cut in half


And add in one half the color.


Let the dough to proof until double the volume, about 1, 1/2 hour.

Cut each dough in 2 pieces:


And roll in rectangles (20x30cm).

Arrange them, one dark on top of one white,  then again white, finish with a dark one.


Roll them together.


Allow to proof another 1 1/2 hour.

Brush the bread with egg wash, sprinkle some sunflower seeds.


Bake at 190°C, for 40 minutes.

* Dark caramel syrup: 

Melt 100 g sugar over a low flame until the mixture becomes very dark. Remove from heat and very carefully, add 50 ml of boiling water to the pan (it will sputter and water may jump out of the pan so wear gloves and keep your face away from it). Dissolve the caramelized sugar and cool to room temperature.

** Egg wash:

Is a mixture of same amounts of egg and water or milk. You also can use egg yolk with 1-2 Tbs of milk.





2 thoughts on “Marbled rye bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s