Marble rye bread is more than just a visually stunning swirl of dark and light doughs—it’s a symphony of flavors and textures that elevates any meal.
Traditionally made with rye and wheat flours, this bread combines the subtle sweetness of light dough with the deep, earthy tones of dark rye, often enhanced with cocoa powder or molasses.
But why stop at tradition? The beauty of marble rye is its versatility, allowing you to experiment with a variety of ingredients, flavors, and techniques to create something truly unique.
In this collection of 25+ marble rye bread recipes, you’ll find everything from the classic marbled rye to inventive variations that incorporate cheeses, seeds, herbs, and even olives.
Whether you’re looking to make a hearty sandwich, a comforting breakfast toast, or an impressive loaf for a dinner party, there’s a marble rye bread recipe here to inspire you.
Each recipe brings its own twist to the table, providing you with an abundance of options to suit any occasion.
So grab your mixing bowls, flour, and yeast—let’s dive into this world of marble rye, where every loaf is an opportunity to create something delicious and beautiful!
25+ Irresistible Marble Rye Bread Recipes To Try Today
Marble rye bread has earned its place as a beloved classic for good reason—it’s flavorful, hearty, and undeniably eye-catching.
But as you’ve seen in these 25+ marble rye bread recipes, there’s so much more you can do with this timeless bread than stick to the basics.
From incorporating seeds for added crunch to infusing the dough with savory ingredients like olives, rosemary, or sharp cheddar cheese, the possibilities for creating flavorful, stunning loaves are endless.
Whether you prefer the simplicity of a traditional loaf or are eager to experiment with new flavors and textures, this collection of recipes offers something for every bread baker, no matter their level of experience.
The joy of marble rye bread lies in its versatility and the creative potential it holds.
As you continue your bread-baking journey, these recipes will serve as both inspiration and a starting point for your culinary creations.
Classic Marble Rye Bread
Classic marble rye bread is a timeless favorite, known for its beautiful swirl of light and dark dough. This recipe combines both rye and wheat flours, resulting in a hearty loaf with a slightly nutty flavor. It’s perfect for sandwiches, toast, or simply enjoyed with butter. This bread captures the essence of traditional baking while providing a modern twist, making it a staple for any home baker.
Ingredients:
- For the Light Dough:
- 2 cups bread flour
- 1 cup rye flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- For the Dark Dough:
- 1 cup bread flour
- 1 cup rye flour
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
Instructions:
- Prepare the Light Dough:
- In a mixing bowl, combine the bread flour, rye flour, sugar, salt, and yeast. Add warm water and olive oil, mixing until a dough forms. Knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Prepare the Dark Dough:
- Repeat the same process as for the light dough, but include cocoa powder in the dry ingredients. Let it rise in a separate greased bowl.
- Combine the Doughs:
- Once both doughs have risen, punch them down and divide each into equal portions. Roll each portion into a log and lay them next to each other. Twist the logs together to form a single loaf.
- Final Rise:
- Place the twisted dough into a greased loaf pan. Cover and let rise for another 30-45 minutes, or until doubled.
- Bake:
- Preheat the oven to 350°F (175°C). Bake the loaf for 30-35 minutes, or until golden brown and sounds hollow when tapped. Let cool before slicing.
This classic marble rye bread is a testament to the beauty of traditional baking techniques. Its striking appearance and delightful flavor make it an excellent addition to any meal. Whether you’re making sandwiches, enjoying it with soup, or toasting it for breakfast, this bread will surely impress. Baking this bread can become a cherished family tradition, bringing everyone together around the table to enjoy its rich, satisfying taste.
Spiced Marble Rye Bread
This spiced marble rye bread adds a delightful twist to the classic recipe with warm spices like caraway and fennel. The result is a fragrant loaf that brings a new depth of flavor to your bread basket. The unique combination of spices elevates the bread, making it perfect for pairing with rich cheeses, deli meats, or as a standout component in a charcuterie board. Enjoy this aromatic bread fresh from the oven or toasted for breakfast.
Ingredients:
- For the Light Dough:
- 2 cups bread flour
- 1 cup rye flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon caraway seeds
- For the Dark Dough:
- 1 cup bread flour
- 1 cup rye flour
- 2 tablespoons cocoa powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon fennel seeds
Instructions:
- Prepare the Light Dough:
- Combine the bread flour, rye flour, sugar, salt, yeast, and caraway seeds in a mixing bowl. Add warm water and olive oil, mixing until a dough forms. Knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
- Prepare the Dark Dough:
- Mix the bread flour, rye flour, cocoa powder, sugar, salt, yeast, and fennel seeds in another bowl. Add warm water and olive oil, kneading until smooth. Let it rise in a separate bowl.
- Combine the Doughs:
- Once both doughs have risen, punch them down and roll each into a log. Lay them side by side, twist them together, and shape them into a loaf.
- Final Rise:
- Place the twisted dough into a greased loaf pan. Cover and let rise for 30-45 minutes.
- Bake:
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown. Allow it to cool before slicing.
The spiced marble rye bread offers a delightful twist on the traditional recipe, enhancing its flavor profile with aromatic spices. It’s not just a loaf of bread; it’s a culinary experience that invites warmth and comfort to your meals. Whether enjoyed with a hearty soup or as part of a festive spread, this bread is sure to become a favorite. Experimenting with spices in bread baking opens up a world of flavors, and this spiced version exemplifies how a simple loaf can elevate any dish.
Seeded Marble Rye Bread
The seeded marble rye bread takes the classic recipe to the next level by incorporating a variety of seeds, adding texture and nutrition to every slice. This loaf boasts a beautiful contrast between the light and dark doughs and is enhanced by the nutty flavor of sesame, flax, and sunflower seeds. This bread is perfect for sandwiches, breakfast toast, or simply enjoyed with a light spread of butter. Each bite offers a satisfying crunch that complements the soft, chewy texture of the bread.
Ingredients:
- For the Light Dough:
- 2 cups bread flour
- 1 cup rye flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 2 tablespoons mixed seeds (sesame, flax, sunflower)
- For the Dark Dough:
- 1 cup bread flour
- 1 cup rye flour
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 2 tablespoons mixed seeds (sesame, flax, sunflower)
Instructions:
- Prepare the Light Dough:
- In a mixing bowl, combine the bread flour, rye flour, sugar, salt, yeast, and mixed seeds. Add warm water and olive oil, mixing until a dough forms. Knead for 10 minutes until smooth. Let rise in a greased bowl for 1 hour.
- Prepare the Dark Dough:
- Mix the bread flour, rye flour, cocoa powder, sugar, salt, yeast, and mixed seeds in another bowl. Add warm water and olive oil, kneading until smooth. Let rise in a separate bowl.
- Combine the Doughs:
- After rising, punch down both doughs and roll each into a log. Lay them side by side, twist them together, and shape into a loaf.
- Final Rise:
- Place the twisted dough in a greased loaf pan. Cover and let rise for 30-45 minutes.
- Bake:
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown. Cool before slicing.
Seeded marble rye bread is a delightful fusion of flavors and textures, elevating the traditional marble rye to new heights. The added seeds not only contribute to a crunchier texture but also enhance the nutritional profile of the bread. This loaf is a perfect choice for those looking to enjoy a hearty, flavorful bread that pairs beautifully with any meal. Its unique appearance and satisfying crunch make it an attractive centerpiece on your dining table, inviting friends and family to gather and share in the joy of good food.
Herb-Infused Marble Rye Bread
This herb-infused marble rye bread combines the classic flavors of rye with a medley of fresh herbs, bringing an aromatic twist to the traditional recipe. The addition of herbs like rosemary, thyme, and oregano not only enhances the flavor but also adds a beautiful fragrance that fills your kitchen as it bakes. Perfect for sandwiches, toasting, or serving alongside soups and salads, this loaf elevates any meal with its vibrant taste and delightful aroma.
Ingredients:
- For the Light Dough:
- 2 cups bread flour
- 1 cup rye flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 2 tablespoons finely chopped fresh herbs (rosemary, thyme, oregano)
- For the Dark Dough:
- 1 cup bread flour
- 1 cup rye flour
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh herbs (rosemary, thyme, oregano)
Instructions:
- Prepare the Light Dough:
- In a mixing bowl, combine the bread flour, rye flour, sugar, salt, yeast, and chopped herbs. Add warm water and olive oil, mixing until a dough forms. Knead for about 10 minutes until smooth. Let rise in a greased bowl for 1 hour.
- Prepare the Dark Dough:
- In another bowl, mix the bread flour, rye flour, cocoa powder, sugar, salt, yeast, and chopped herbs. Add warm water and olive oil, kneading until smooth. Let rise in a separate bowl.
- Combine the Doughs:
- Once both doughs have risen, punch them down and roll each into a log. Lay them side by side, twist them together, and shape them into a loaf.
- Final Rise:
- Place the twisted dough into a greased loaf pan. Cover and let rise for 30-45 minutes.
- Bake:
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown. Allow it to cool before slicing.
Herb-infused marble rye bread is a delightful fusion of flavor that transforms a traditional loaf into something extraordinary. The fresh herbs lend a fragrant aroma and a burst of flavor that makes each bite a memorable experience. This bread is not only a fantastic addition to your meal but also a versatile option for various dishes. Pair it with a fresh salad, use it for a gourmet sandwich, or enjoy it simply with a drizzle of olive oil. Baking this bread will surely impress your family and guests, inviting them to savor its unique taste.
Whole Wheat Marble Rye Bread
This whole wheat marble rye bread offers a nutritious alternative to traditional marble rye, combining the goodness of whole wheat flour with the distinctive flavors of rye and cocoa. Packed with fiber and nutrients, this loaf is not only healthier but also boasts a rich and hearty flavor. The beautiful marbled appearance adds visual appeal, making it an inviting choice for any table. Perfect for breakfast, lunch, or dinner, this bread will keep you satisfied and energized throughout the day.
Ingredients:
- For the Light Dough:
- 2 cups whole wheat flour
- 1 cup rye flour
- 2 tablespoons honey or maple syrup
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- For the Dark Dough:
- 1 cup whole wheat flour
- 1 cup rye flour
- 2 tablespoons cocoa powder
- 2 tablespoons honey or maple syrup
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
Instructions:
- Prepare the Light Dough:
- In a mixing bowl, combine whole wheat flour, rye flour, honey (or maple syrup), salt, and yeast. Add warm water and olive oil, mixing until a dough forms. Knead for about 10 minutes until smooth. Let rise in a greased bowl for 1 hour.
- Prepare the Dark Dough:
- Repeat the same process as for the light dough, incorporating cocoa powder in the dry ingredients. Allow it to rise in a separate greased bowl.
- Combine the Doughs:
- After rising, punch both doughs down and roll each into a log. Place them side by side, twist them together, and shape them into a loaf.
- Final Rise:
- Transfer the twisted dough into a greased loaf pan. Cover and let rise for 30-45 minutes.
- Bake:
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown. Cool before slicing.
Whole wheat marble rye bread is a delicious and nutritious option for those seeking a healthier bread choice without sacrificing flavor. The combination of whole wheat and rye flours provides a hearty texture and depth of flavor that will satisfy even the pickiest eaters. Whether enjoyed as toast with avocado for breakfast or as a base for a delicious sandwich, this bread delivers both taste and health benefits. Embrace this wholesome twist on a classic recipe, and watch it become a favorite in your household.
Chocolate Chip Marble Rye Bread
This chocolate chip marble rye bread takes a delightful spin on the classic loaf by incorporating sweet chocolate chips into the dark dough. The result is a harmonious blend of savory and sweet, making this bread a unique addition to breakfast or dessert tables. The chocolate chips melt into the bread as it bakes, creating pockets of sweetness that contrast beautifully with the earthy flavors of rye and cocoa. It’s perfect for a decadent toast or served as a dessert with a scoop of ice cream.
Ingredients:
- For the Light Dough:
- 2 cups bread flour
- 1 cup rye flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- For the Dark Dough:
- 1 cup bread flour
- 1 cup rye flour
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1 cup semi-sweet chocolate chips
Instructions:
- Prepare the Light Dough:
- In a mixing bowl, combine bread flour, rye flour, sugar, salt, and yeast. Add warm water and olive oil, mixing until a dough forms. Knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
- Prepare the Dark Dough:
- Mix the bread flour, rye flour, cocoa powder, sugar, salt, and yeast in another bowl. Add warm water and olive oil, kneading until smooth. Fold in the chocolate chips. Let it rise in a separate bowl.
- Combine the Doughs:
- After both doughs have risen, punch them down and roll each into a log. Lay them next to each other, twist them together, and shape them into a loaf.
- Final Rise:
- Place the twisted dough into a greased loaf pan. Cover and let rise for 30-45 minutes.
- Bake:
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown. Allow it to cool before slicing.
Chocolate chip marble rye bread is a delicious fusion of flavors that combines the earthy richness of rye and cocoa with the sweetness of chocolate. This unexpected twist makes it a delightful treat for breakfast, a snack, or even dessert. Its unique flavor profile appeals to both chocolate lovers and bread enthusiasts alike. Slice it warm and serve it with butter, or indulge in it alongside your favorite cup of coffee or tea. This recipe showcases the versatility of marble rye bread, transforming it into an exciting dessert option that everyone will love.
Garlic & Onion Marble Rye Bread
Garlic and onion marble rye bread adds a savory, aromatic twist to the classic recipe, making it an irresistible choice for garlic lovers. With the subtle sweetness of caramelized onions and the robust flavor of roasted garlic, this bread is ideal for sandwiches or served alongside a hearty stew. The contrasting light and dark doughs not only create a beautiful swirl but also provide a deliciously complex flavor that enhances the taste of any meal.
Ingredients:
- For the Light Dough:
- 2 cups bread flour
- 1 cup rye flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1/2 cup caramelized onions (cooled)
- For the Dark Dough:
- 1 cup bread flour
- 1 cup rye flour
- 2 tablespoons cocoa powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1/4 cup roasted garlic (mashed)
Instructions:
- Prepare the Light Dough:
- In a mixing bowl, combine bread flour, rye flour, sugar, salt, yeast, and caramelized onions. Add warm water and olive oil, mixing until a dough forms. Knead for 10 minutes until smooth. Let rise in a greased bowl for 1 hour.
- Prepare the Dark Dough:
- In another bowl, mix bread flour, rye flour, cocoa powder, sugar, salt, yeast, and mashed roasted garlic. Add warm water and olive oil, kneading until smooth. Let rise in a separate greased bowl.
- Combine the Doughs:
- Once both doughs have risen, punch them down and roll each into a log. Lay them side by side, twist them together, and shape them into a loaf.
- Final Rise:
- Place the twisted dough into a greased loaf pan. Cover and let rise for 30-45 minutes.
- Bake:
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown. Cool before slicing.
Garlic and onion marble rye bread brings a savory, robust flavor to the table with the deep, comforting taste of roasted garlic and sweet caramelized onions. This flavorful bread is perfect for sandwiches, or simply served with a spread of butter or cheese. Its beautiful marbled pattern makes it visually appealing while its savory taste ensures it will be a hit at any meal. This loaf is a fantastic way to elevate your bread baking game with flavors everyone will love.
Sweet Honey Marble Rye Bread
Sweet honey marble rye bread offers a subtle, natural sweetness that pairs perfectly with the earthy flavor of rye and the rich cocoa in the dark dough. The addition of honey gives the bread a tender crumb and a hint of sweetness, making it ideal for breakfast toast, afternoon snacks, or as a complement to savory meals. This recipe is a delicious twist on the traditional marble rye, adding a touch of sweetness to your bread repertoire.
Ingredients:
- For the Light Dough:
- 2 cups bread flour
- 1 cup rye flour
- 3 tablespoons honey
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- For the Dark Dough:
- 1 cup bread flour
- 1 cup rye flour
- 2 tablespoons cocoa powder
- 3 tablespoons honey
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
Instructions:
- Prepare the Light Dough:
- Combine the bread flour, rye flour, honey, salt, and yeast in a mixing bowl. Add warm water and olive oil, mixing until a dough forms. Knead for about 10 minutes until smooth. Let rise in a greased bowl for 1 hour.
- Prepare the Dark Dough:
- Mix the bread flour, rye flour, cocoa powder, honey, salt, and yeast in another bowl. Add warm water and olive oil, kneading until smooth. Let it rise in a separate bowl.
- Combine the Doughs:
- Once both doughs have risen, punch them down and roll each into a log. Lay them next to each other, twist them together, and shape into a loaf.
- Final Rise:
- Place the twisted dough into a greased loaf pan. Cover and let rise for 30-45 minutes.
- Bake:
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown. Cool before slicing.
Sweet honey marble rye bread adds a delicate sweetness that complements the traditional rye flavors, making it a versatile loaf that can be enjoyed with both sweet and savory toppings. The addition of honey not only enhances the flavor but also gives the bread a softer texture. Whether toasted with butter for breakfast or paired with cheese and fruit for a light snack, this bread will quickly become a household favorite. The touch of sweetness in this recipe makes it a unique and delightful take on the classic marble rye.
Pumpernickel & Rye Marble Bread
This pumpernickel and rye marble bread combines the deep, robust flavors of pumpernickel with the lighter, earthy taste of rye, creating a richly flavored and visually striking loaf. The combination of dark, dense pumpernickel and light rye offers a perfect balance of flavors, making this bread ideal for savory sandwiches, pairing with soups, or simply enjoying on its own. The marbled effect adds a beautiful aesthetic touch that will impress at any gathering.
Ingredients:
- For the Light Rye Dough:
- 2 cups bread flour
- 1 cup rye flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- For the Pumpernickel Dough:
- 1 cup bread flour
- 1 cup rye flour
- 1/4 cup molasses
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
Instructions:
- Prepare the Light Rye Dough:
- In a mixing bowl, combine the bread flour, rye flour, sugar, salt, and yeast. Add warm water and olive oil, mixing until a dough forms. Knead for about 10 minutes until smooth. Let rise in a greased bowl for 1 hour.
- Prepare the Pumpernickel Dough:
- In another bowl, mix the bread flour, rye flour, cocoa powder, molasses, salt, and yeast. Add warm water and olive oil, kneading until smooth. Let rise in a separate greased bowl.
- Combine the Doughs:
- Once both doughs have risen, punch them down and roll each into a log. Lay them side by side, twist them together, and shape them into a loaf.
- Final Rise:
- Place the twisted dough into a greased loaf pan. Cover and let rise for 30-45 minutes.
- Bake:
- Preheat the oven to 350°F (175°C) and bake for 35-40 minutes until golden brown. Cool before slicing.
Pumpernickel and rye marble bread is a rich, hearty loaf that combines the best of both worlds: the deep, slightly sweet flavor of pumpernickel and the light, nutty flavor of rye. This bread is perfect for those who enjoy bold flavors and a dense, chewy texture. Serve it with butter, smoked meats, or cheeses, and it will quickly become the star of any meal. The marbled appearance adds to the visual appeal, making it a beautiful and tasty addition to any bread lover’s repertoire.
Seeded Marble Rye Bread
Seeded marble rye bread offers a crunchy, nutty texture thanks to a generous mix of seeds like flax, sunflower, sesame, and poppy. This hearty loaf not only looks stunning with its marbled light and dark doughs but also delivers a delightful crunch in every bite. The seeds add nutritional value, making this bread an excellent source of fiber and healthy fats. Perfect for sandwiches or toasting, this seeded version of marble rye bread is a satisfying option for any meal.
Ingredients:
- For the Light Dough:
- 2 cups bread flour
- 1 cup rye flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 2 tablespoons mixed seeds (flax, sunflower, sesame, poppy)
- For the Dark Dough:
- 1 cup bread flour
- 1 cup rye flour
- 2 tablespoons cocoa powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 2 tablespoons mixed seeds (flax, sunflower, sesame, poppy)
Instructions:
- Prepare the Light Dough:
- In a bowl, combine bread flour, rye flour, sugar, salt, yeast, and mixed seeds. Add warm water and olive oil, mixing until a dough forms. Knead for about 10 minutes until smooth. Let rise in a greased bowl for 1 hour.
- Prepare the Dark Dough:
- In another bowl, mix bread flour, rye flour, cocoa powder, sugar, salt, yeast, and mixed seeds. Add warm water and olive oil, kneading until smooth. Let rise in a separate bowl.
- Combine the Doughs:
- After both doughs have risen, punch them down and roll each into a log. Lay them side by side, twist them together, and shape into a loaf.
- Final Rise:
- Place the twisted dough into a greased loaf pan. Cover and let rise for 30-45 minutes.
- Bake:
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown. Cool before slicing.
Seeded marble rye bread is a delightful combination of flavor and texture, with a hearty crunch from the seeds in every bite. The nutty flavor from flax, sunflower, sesame, and poppy seeds enhances the richness of the rye and cocoa, making this bread a versatile choice for sandwiches, toast, or snacking. It not only tastes delicious but also offers additional nutritional benefits from the seeds. This loaf is perfect for anyone who enjoys texture and wants a nutritious twist on classic marble rye.
Spiced Cinnamon Marble Rye Bread
This spiced cinnamon marble rye bread takes inspiration from cinnamon swirl bread but with the added complexity of rye and cocoa. The cinnamon and a hint of nutmeg bring a sweet and aromatic warmth to the dark dough, making it perfect for breakfast or dessert. This loaf strikes the perfect balance between sweet and savory, making it a versatile addition to your bread-making collection. Serve it toasted with butter or use it to make an indulgent French toast.
Ingredients:
- For the Light Dough:
- 2 cups bread flour
- 1 cup rye flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- For the Dark Dough:
- 1 cup bread flour
- 1 cup rye flour
- 2 tablespoons cocoa powder
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
Instructions:
- Prepare the Light Dough:
- In a bowl, combine bread flour, rye flour, sugar, salt, and yeast. Add warm water and olive oil, mixing until a dough forms. Knead for about 10 minutes until smooth. Let rise in a greased bowl for 1 hour.
- Prepare the Dark Dough:
- Mix bread flour, rye flour, cocoa powder, sugar, cinnamon, nutmeg, salt, and yeast in another bowl. Add warm water and olive oil, kneading until smooth. Let rise in a separate bowl.
- Combine the Doughs:
- After both doughs have risen, punch them down and roll each into a log. Lay them side by side, twist them together, and shape into a loaf.
- Final Rise:
- Place the twisted dough into a greased loaf pan. Cover and let rise for 30-45 minutes.
- Bake:
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown. Cool before slicing.
Spiced cinnamon marble rye bread offers a unique combination of sweet, spicy, and earthy flavors, making it an exciting variation on traditional marble rye. The cinnamon and nutmeg infuse the dark dough with warmth and sweetness, making this bread ideal for breakfast or dessert. Serve it with butter, jam, or cream cheese, or turn it into an unforgettable French toast. This loaf is sure to become a favorite for those who love the comforting flavors of cinnamon combined with the complexity of rye.
Sourdough Marble Rye Bread
Sourdough marble rye bread combines the tangy, fermented flavor of sourdough with the traditional rye and cocoa flavors of marble rye bread. This recipe uses a sourdough starter for a natural leavening process, which adds depth and complexity to the loaf. The result is a wonderfully chewy, flavorful bread that’s perfect for sandwiches, dipping in soups, or enjoying on its own. The marbled pattern adds a visually stunning element to this tangy and savory loaf.
Ingredients:
- For the Light Dough:
- 2 cups bread flour
- 1 cup rye flour
- 1 teaspoon salt
- 1/2 cup active sourdough starter
- 3/4 cup warm water
- 2 tablespoons olive oil
- For the Dark Dough:
- 1 cup bread flour
- 1 cup rye flour
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1/2 cup active sourdough starter
- 3/4 cup warm water
- 2 tablespoons olive oil
Instructions:
- Prepare the Light Dough:
- In a bowl, combine bread flour, rye flour, salt, and sourdough starter. Add warm water and olive oil, mixing until a dough forms. Knead for about 10 minutes until smooth. Let rise in a greased bowl for 4-6 hours, or until doubled in size.
- Prepare the Dark Dough:
- In another bowl, mix bread flour, rye flour, cocoa powder, salt, and sourdough starter. Add warm water and olive oil, kneading until smooth. Let rise in a separate bowl for 4-6 hours.
- Combine the Doughs:
- Once both doughs have risen, punch them down and roll each into a log. Lay them side by side, twist them together, and shape into a loaf.
- Final Rise:
- Place the twisted dough into a greased loaf pan. Cover and let rise for 2-3 hours.
- Bake:
- Preheat the oven to 400°F (200°C) and bake for 35-40 minutes until golden brown. Cool before slicing.
Sourdough marble rye bread is a beautifully tangy and earthy loaf that combines the complex flavors of sourdough fermentation with the rich rye and cocoa notes of traditional marble rye. The sourdough starter adds a chewy texture and depth of flavor that elevates this bread to new heights. Perfect for sandwiches, toast, or just enjoying with butter, this bread offers the best of both sourdough and marble rye worlds. The marbled design makes it not only delicious but also visually stunning.
Caraway Marble Rye Bread
Caraway marble rye bread combines the rich, earthy flavors of rye with the distinct, aromatic taste of caraway seeds. Caraway is a classic pairing with rye and adds a hint of licorice-like flavor that elevates this loaf. The marbled effect of the light and dark dough makes this bread not only visually appealing but also full of character. Ideal for hearty sandwiches or serving alongside savory soups and stews, this bread is sure to become a staple in your kitchen.
Ingredients:
- For the Light Dough:
- 2 cups bread flour
- 1 cup rye flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon caraway seeds
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- For the Dark Dough:
- 1 cup bread flour
- 1 cup rye flour
- 2 tablespoons cocoa powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon caraway seeds
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
Instructions:
- Prepare the Light Dough:
- In a bowl, combine bread flour, rye flour, sugar, salt, yeast, and caraway seeds. Add warm water and olive oil, mixing until a dough forms. Knead for about 10 minutes until smooth. Let rise in a greased bowl for 1 hour.
- Prepare the Dark Dough:
- In another bowl, mix bread flour, rye flour, cocoa powder, sugar, salt, yeast, and caraway seeds. Add warm water and olive oil, kneading until smooth. Let rise in a separate bowl.
- Combine the Doughs:
- After both doughs have risen, punch them down and roll each into a log. Lay them side by side, twist them together, and shape into a loaf.
- Final Rise:
- Place the twisted dough into a greased loaf pan. Cover and let rise for 30-45 minutes.
- Bake:
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown. Cool before slicing.
Caraway marble rye bread brings a timeless flavor combination to life with the addition of caraway seeds. This bread has a deep, aromatic flavor that complements the earthy rye and the rich cocoa of the dark dough. Whether you’re making sandwiches or serving it with soup, this bread offers a robust flavor profile that’s sure to satisfy. Its marbled design makes it visually striking, while the caraway adds a traditional touch to this delicious loaf.
Cheddar & Herb Marble Rye Bread
Cheddar and herb marble rye bread takes the traditional marble rye recipe and adds savory sharp cheddar and fresh herbs for a delicious twist. This loaf is perfect for cheese lovers and makes an ideal sandwich bread or snack. The herbs, combined with the rich cheese and the classic rye and cocoa flavors, create a beautifully balanced and flavorful bread that is perfect for serving alongside soups, stews, or as an accompaniment to a charcuterie board.
Ingredients:
- For the Light Dough:
- 2 cups bread flour
- 1 cup rye flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh herbs (parsley, thyme, rosemary)
- For the Dark Dough:
- 1 cup bread flour
- 1 cup rye flour
- 2 tablespoons cocoa powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
Instructions:
- Prepare the Light Dough:
- In a bowl, combine bread flour, rye flour, sugar, salt, yeast, shredded cheddar, and fresh herbs. Add warm water and olive oil, mixing until a dough forms. Knead for about 10 minutes until smooth. Let rise in a greased bowl for 1 hour.
- Prepare the Dark Dough:
- In another bowl, mix bread flour, rye flour, cocoa powder, sugar, salt, and yeast. Add warm water and olive oil, kneading until smooth. Let rise in a separate bowl.
- Combine the Doughs:
- Once both doughs have risen, punch them down and roll each into a log. Lay them side by side, twist them together, and shape into a loaf.
- Final Rise:
- Place the twisted dough into a greased loaf pan. Cover and let rise for 30-45 minutes.
- Bake:
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown. Cool before slicing.
Cheddar and herb marble rye bread is a flavorful, savory loaf that combines the richness of cheddar cheese with the fresh flavors of herbs and the earthy tones of rye and cocoa. This bread is perfect for creating the ultimate grilled cheese sandwich or simply enjoying toasted with butter. The marbled effect adds visual appeal, while the herbs and cheese provide a deliciously fragrant and cheesy burst of flavor in every bite.
Olive & Rosemary Marble Rye Bread
Olive and rosemary marble rye bread brings Mediterranean flavors to the classic marbled loaf. Briny olives and fragrant rosemary give this bread a bold, savory taste that pairs beautifully with the rye and cocoa. The combination of flavors makes this bread ideal for dipping in olive oil or serving with a cheese platter. It’s a fantastic choice for those looking for a bread that’s rich in flavor and texture, perfect for appetizers or side dishes.
Ingredients:
- For the Light Dough:
- 2 cups bread flour
- 1 cup rye flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1/2 cup chopped black olives
- 1 tablespoon fresh rosemary, chopped
- For the Dark Dough:
- 1 cup bread flour
- 1 cup rye flour
- 2 tablespoons cocoa powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
Instructions:
- Prepare the Light Dough:
- In a bowl, combine bread flour, rye flour, sugar, salt, yeast, olives, and rosemary. Add warm water and olive oil, mixing until a dough forms. Knead for about 10 minutes until smooth. Let rise in a greased bowl for 1 hour.
- Prepare the Dark Dough:
- Mix bread flour, rye flour, cocoa powder, sugar, salt, and yeast in another bowl. Add warm water and olive oil, kneading until smooth. Let rise in a separate bowl.
- Combine the Doughs:
- After both doughs have risen, punch them down and roll each into a log. Lay them side by side, twist them together, and shape into a loaf.
- Final Rise:
- Place the twisted dough into a greased loaf pan. Cover and let rise for 30-45 minutes.
- Bake:
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown. Cool before slicing.
Olive and rosemary marble rye bread is a deliciously aromatic loaf that combines bold Mediterranean flavors with the classic marbled rye base. The briny olives and fragrant rosemary bring a burst of flavor to every bite, making it an excellent choice for serving with antipasto or dipping in olive oil. The dark and light doughs provide visual appeal, while the robust flavors ensure this bread will be a hit at any table. It’s the perfect loaf for those who love savory, herb-infused breads.
Note: More recipes are coming soon!
