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.

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.

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.