Marbled Rye Bread

Ingredients

For the light dough

• 8 oz. (1-3/4 cups) unbleached bread flour; more as needed
  
• 4 oz. (3/4 cup plus 2 Tbs.) light rye flour (see All About Rye Flours for more information) 
  
• 1-1/4 tsp. kosher salt
  
• 1 tsp. instant (quick-rise) yeast
  
• 1 tsp. whole caraway seeds (optional)
  
• 3/4 cup plus 2 Tbs. room temperature water (70°F to 75°F); more as needed
  
• 1-1/2 Tbs. vegetable oil; more as needed
  
• 1 Tbs. unsulfured mild molasses
  

For the dark dough

• 8 oz. (1-3/4 cups) unbleached bread flour; more as needed
  
• 4 oz. (3/4 cup plus 2 Tbs.) light rye flour
  
• 2 to 3 Tbs. unsweetened cocoa powder
  
• 1-1/4 tsp. kosher salt
  
• 1 tsp. instant (quick-rise) yeast
  
• 1 tsp. whole caraway seeds (optional)
  
• 3/4 cup plus 3 Tbs. room temperature water (70°F to 75°F); more as needed
  
• 1-1/2 Tbs. vegetable oil; more as needed
  
• 1 Tbs. unsulfured mild molasses
  

For shaping

• Nonstick cooking spray
  
• Vegetable oil
  

For baking

• 1 large egg
  

Nutritional Information

Preparation

• Author’s note: Start by making two doughs—one light, one dark—with light rye flour. The only difference between the doughs is the addition of cocoa powder and an extra tablespoon or so of water in the darker dough.
  The key to combining the two doughs into one loaf of bread is to make sure both doughs feel the same when you’re done kneading; in order for them to rise at an equal rate, they need to have a similar texture and suppleness. If one dough is softer than the other, the loaf will come out lopsided as soft, supple dough rises faster than stiffer dough.
  

Make the light dough

• In the bowl of a stand mixer fitted with the paddle attachment, mix the flours, salt, yeast, caraway seeds (if using), water, oil, and molasses on low speed until combined, about 1 minute. Increase the speed to medium low and mix until well combined and the sides of the bowl are clean, about 1 minute more. Switch to the dough hook and knead on medium-low speed until the dough is smooth and tacky (it should peel off your finger when you poke it, like a Post-it note), about 4 minutes. If the dough is too sticky, add more bread flour 1 Tbs. at a time, kneading to incorporate. If it’s very stiff, knead in water 1 Tbs. at a time. (Alternatively, you can mix the dough in a large bowl by hand and then knead on an oiled surface; mixing and kneading will take longer.)
  
• Rub a little vegetable oil on a work surface to create an 8-inch circle, and put the dough on this spot. Using your hands, stretch and fold the dough up and over itself from all four sides into the center, crimping it where the folded ends meet, to form it into a tight, round ball that is smooth on the bottom.
  
• Invert the dough ball, setting it seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 1-1/2 hours.
  

Make the dark dough

• Immediately after making the light dough, repeat the process to make the dark dough, adding more water if needed to make a dough with the same feel as the first dough. Stretch and fold the dough into a ball and let it rise in another lightly oiled bowl as described above.