This homemade Marbled Rye Bread is not only fun to make, but it’s the perfect bread for delicious reuben sandwiches!
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Did you know that homemade bread dates all the way back to caveman days? Our early ancestors realized that if they ground grains into a paste and then let them rest, then they would attract wild yeast from the air. (They probably didn’t know it was yeast, but they knew how to use it.) Then they learned that the dough could be left on a hot rock or near a fire, and it would bake up into a loaf of bread. They just had to hope the dinosaurs didn’t snack on the bread (or them) first. Nothing puts a downer on a party faster than someone getting eaten by a dinosaur.
Seriously, though, I’m mega-impressed that our ancestors figured out how to bake fresh bread. I’m sure it looked far different than the breads we make today, but it’s still pretty cool. Maybe my next experiment will be to head out into the backyard and try to bake bread on a hot rock. I’ll let you know how that turns out.
Marbled Rye Bread
As for this Marbled Rye Bread, I cheated and baked it in an oven. I also chose to spend a couple of extra minutes and make 2 batches of dough in order to make marbled rye instead of ‘normal’ rye bread. Did you know that the dark half of this Marbled Rye Bread takes its color from unsweetened cocoa powder? And did you know that the characteristic taste of rye bread is actually a result of the caraway seeds as opposed to the flour? Fun facts to know and share about rye bread! (Of course, if you actually share those facts with your friends, then they might think you are a nerd. My friends already know I’m a nerd, so I’m ok with it.)
My all-time favorite use of rye bread is the classic reuben sandwich. I’ve always been a huge fan of hot sandwiches, and the reuben is a New York City deli classic. Hot corned beef, sauerkraut, Russian dressing and a couple slices of Swiss cheese combine to create a tasty sandwich…but the key is the rye bread. A reuben just isn’t a reuben without rye bread. Oh, and a pickle. You’ve got to serve reubens with pickles!
Does all this talk about Marbled Rye Bread remind you of anything? Say perhaps Seinfeld? Yup, there was an entire episode of Seinfeld dedicated to a loaf of Marbled Rye Bread. And they say that Seinfeld was a show about nothing…
With Father’s Day quickly approaching, it’s time to treat Dad to some of the rest and relaxation that he well deserves! I suggest making him some homemade Marbled Rye Bread and serving it up reuben-style for lunch. I wasn’t a huge fan of reubens when I was a kid, but I do remember my Dad ordering them when we went out for lunch. Isn’t it strange how certain things trigger memories? For me, reuben sandwiches remind me of my Dad. Odd? Sure. But it’s true!
But before I leave you, I have to encourage you to make this bread! Homemade bread is such an impressive thing to make…but it’s truthfully not that difficult. It does take time, and it does involve yeast. But the steps are not that challenging. Give this Marbled Rye Bread a shot. Before you know it, you’ll be baking bakery-quality loaves of bread in your own kitchen (or on a rock in the backyard–just watch out for dinosaurs.)
Did you make this Marbled Rye Bread at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Happy baking!
Looking for more tasty bread recipes? Check out these other favorites, too:
Marbled Rye Bread
For the Light Rye
For the Dark Rye
For the Egg Wash
- 1 large egg
- 1 Tbsp water
For the Light Rye
- Using a countertop mixer fitted with the dough hook attachment, add all of the ingredients (bread flour, rye flour, salt, yeast, caraway seeds, molasses, vegetable oil, water and dill pickle juice). Mix on low speed for 2-3 minutes, or until dough comes together. (Note: If you don’t have dill pickle juice, simply substitute in additional water instead.)
- Increase speed to medium and mix for 4-5 minutes.
- Remove the dough from the mixer bowl and place onto a lightly oiled countertop. Press dough into a 8” circle and then fold up sides and pinch seams. Roll dough into a tight ball.
- Place dough into a well-oiled medium-sized bowl. Cover bowl with plastic wrap. Let dough rise in warm location for 90 minutes, or until doubled in size.
For the Dark Rye
- Repeat the exact same process as above for the Light Rye, except add the cocoa powder in with the other ingredients in the first step.
For the Final Bread
- Once both doughs have doubled in size, divide each piece into 4 equally-sized pieces (~5.5 oz. each).
- Gently roll each piece of dough into a 9” circle.
- Starting with a light piece of dough, stack four pieces of dough in alternating colors (light, dark, light, dark). (Tip: Make sure not to use very much, if any, flour to dust the countertop here. That flour will prevent the dough from joining together properly at this step.)
- Gently press stacked dough into an 8” square. Starting with one edge, roll dough tightly into a log. Pinch seams closed.
- Place dough seam-side down into a lightly oiled 9" x 4.5" bread pan and lightly cover pan with plastic wrap.
- Repeat process with remaining dough.
- Place pans in a warm place (85°F) and let rise in warm location until dough rises ~1” above edge of pan.
- Preheat oven to 350°F.
- Prepare the egg wash by whisking together the egg with the water. Brush the tops of both loves with the egg wash. Discard any remaining egg wash.
- Using a sharp knife, cut 3 horizontal slits into the top of each loaf.
- Bake at 350°F for 30-32 minutes.
- Let bread cool fully before slicing.