How to Make Perfect Marble Rye Bread at Home

Hi everyone, I'm Claire Sappitz. Welcome to my home kitchen. Today I'm making a recipe for marble rye bread. I was having a major craving for corn beef sandwich. And I was talking to my mom on the phone and she reminded me that she made this incredible rye bread when we were kids. And so she sent me the recipe. I did some tinkering. I turned it into a marble onion rye. It's so good. Really fun, easy, really simple dough to work with. And it just makes a really cool swirled bread. Perfect for sandwiches. Dessert My mom, I remember as a kid, my mom really liked baking bread. Um, and so she would like mix a dough in the morning and, you know, go to work and then come home and bake it for dinner.

And when I made it and I bit into it, I had the like Prristian Meline like Ratatouille moment of like remembering the taste was so familiar from my childhood. So I've made some tweaks, but I've really kept the I think integrity of the recipe and I turned it into a marble rye where you have like a dark rye and a light rye that are swirled together and that wasn't in the original. So it looks really cool and it's really fun. The dough is a pretty stiff dough which just means it's easy to work with. So, I'm going to do it all by hand. Ingredients. It looks like I have a lot of ingredients here, and there kind of are. Um, but it's mostly stuff you have at home. So, it's an onion rice. So, I'm

going to add some finely minced onion to the dough. In addition to that, I'm starting with some milk, some molasses, some neutral oil, just a little cold water here. That's those are the liquid ingredients. Then, I have some kosher salt, instant yeast, carowway seeds, then some bread flour. I have some light rye flour, some dark rice flour, and then the secret to the swirl is a little bit of cocoa powder. So, I have just one tablespoon here that goes with the dark rye flour. And then in terms of like assembly, I just have some cornmeal, a more neutral oil for the pan, and then a little heavy cream. All right, so special equipment, you'll need a loaf pan. It's it's baked in a loaf, a saucepan because the first step that

we're going to do is something called scalding the milk, which is a really smart step for bread making. It basically like kills certain enzymes that can inhibit gluten formation. So, it kind of increases the capacity of the bread to like hold on to moisture, which is really nice. You'll need a couple of bowls for mixing. And like I said, I'm going to do it by hand, so no stand mixer required. Um, but it's handy to have like a um a bowl scraper like this and a rolling pin for when we're putting together our swirl. So, the first thing we're going to do is get our two like dry mixes together.

This is equal amounts of bread flour. And then I have the rice flour. So just a note on ry flour. You'll see there's a lot of different it looks like there's a lot of different kinds of rye flour. There's light, dark, there's like a pumpern nickel. It's all kind of it's all come comes from rye from the same grain, but generally light rye flour is just like the endoperm. It's it is the white flour of rye flour. And then dark rice flour is like the whole wheat of rye. The whole it's the more of the whole grain is mil. So, actually, I have to say I only found dark rye flour, but I sifted it really, really well to make light rye flour, if that makes sense.

So, here's light, here's dark. So, these are going to go in. Then, to the dark mix, I'm adding cocoa. This is one tablespoon of cocoa powder. You can use any cocoa powder. This I have I had black cocoa at home, so it's super dark, and it's just for the color, and you don't taste it in the final dough. All right. Then, carowway seeds. This is a seated rye, which to me is classic and I want that, especially if I'm making it for using it for sandwiches, but you don't have to add it. So, it's two teaspoons each. Then a half teaspoon in each of instant yeast and then 5 g each kosher salt.

Okay, I did a lot of research on marble rye recipes and most of the ones I came across, you use one kind of rye flour, generally light, and then you make it one dough. You split it in half and then you add cocoa to one of them to half. So, it's like the same dough, but just half of it is colored. And I just in the spirit of like I felt like using rye flour the way it wants to be used. I was like let's use a dark rye and do a dark like have the darker part of the swirl be dark rice flour and the lighter part be light. So just know that this is like instead of have making one dough and splitting it apart and then taking half and adding cocoa, we're just making two separate doughs but one liquid mix that

I'm going to divide. So I tried to make it a little streamlined in that way. Okay. So here's our two. So now we're going to take our liquid ingredients. So milk, water, we have molasses, and neutral oil. And the first thing we're going to do is scald the milk. It's like a really, you see it a lot in really oldfashioned recipes. You don't really see it so much anymore, but basically what it means is you're going to heat up the milk until it's just under a simmer. So, I'm going to get this over low heat. And the important thing about scalding is that you're bringing it up to that temperature and you're holding it there for like 30 seconds or so. 30 seconds to a minute. And that's

just to allow the heat to really fully like destroy that enzyme activity. Um, so just keep an eye on it and moderate your heat because you don't want to be waiting for it, you know, waiting at 30 seconds and having it boil during that time. So, I'm going to keep an eye on it. I'm just kind of at that scalding point. I'm just going to let it sit here for 30 seconds and then take it off the heat. Okay, so this came to a scald. We're going to add our other liquid ingredients. So, those two tablespoons of oil. And I'm adding them now because the milk doesn't really scald when you have other things added to it.

It just behaves differently. And also, I mean, this is going to help bring the temperature down because it's just too hot to add to the dough. When you're working with yeast, yeast is temperature sensitive. And if you expose it to temperatures above about like 110 Fahrenheit, you risk killing the yeast. So that's the molasses. And then I'm going to add this is a half a cup of cold water. Cold water again to bring the temperature down. Okay. So this is our all of our wet ingredients. And this is going to get divided between the two bowls. All right. Now I h I have my instant re thermometer So, this is going to help me know when I when is a good time to use my to add the liquid. So, I'm about 1:30

still. So, this is to cool down. I'm going to let that cool and I'm going to cut my onion. All right. So, I'm just going to give this a stir and let it cool down a little bit more. It just needs to cool down another like 5 or 10° and then we're going to mix our two doughs. Cool down to what? Uh 110. So now I'm going to add the liquid, but I'm going to weigh it because I want to make sure I'm dividing evenly. Then add another 15 g here. 20. So it's like 200 per. So now we're going to mix these. And I'm using my bench scraper, my bowl scraper to combine. And it's just because when whenever you're doing like wet into dry, I don't want to stick my hand in there

immediately cuz then it gets wet and then the flour sticks to it and then it just becomes more of a mess. When this comes together, we're going to turn it out of the bowl. And then repeat with the light version. And now I'm going to grab some extra bread flour. Okay. And I'm going to start to work these. And if you're experiencing a lot of stickiness, add flour. It should be a dough that is it is definitely like a firmer dough that we're going to work with. So now I have everything well incorporated in the two doughs. I'm now going to add my onion. So whenever I'm adding an ingredient, especially one that has moisture in a dough, I like to flatten the dough out and kind of like roll whatever I'm adding into the dough.

And I'm going to add about 3 tablespoons of the chopped onion to each version. And the onion is going to add moisture. So some So once I add it and I start to incorporate, I'll probably need to add a little bit more flour. So kind of scattering that onion around and then sort of folding the dough up and around the onion. Okay. So now I'm going to do a little bit more flour. And this is really the last step for preparing the dough. It's just working the dough until it's smooth and firm and elastic and is well developed. So, I'll show you what that end point looks like. So, maybe another like 5 minutes or so of kneading.

All right, so these doughs are pretty much ready. They are pretty stiff. Maybe a little bit tacky, but not sticky. And the important thing is that they're welldeveloped, meaning they have a lot of gluten development. And the way that you know that is when you poke it, see how it's like contracting, it has a lot of springiness. That's what you want. So when you poke it, it should spring back. We are going to set them up for their first rise. So I'm going to clean off the work surface. I'm going to grab a large bowl and shape them. So let me show you how to do that. So, I'm going to divide each portion of dough into in half. And that is because I'm going to need four pieces for forming the swirl. So, it's just easier

to do it now actually before it rises. Form each piece into just like a little sphere. So, now I have my oil here. Just the same neutral oil. It's like an avocado oil. I'm going to just spray the bowl and spray the pieces of dough. So, these are going to go in and everything's going to rise together. So, I'm going to cover this and I'm trying to use less plastic. So, I'm going to use one of my bowl covers. So, my bowl cover is going to go on and we're going to set this aside to rise until it's about doubled. And that is going to take at room temp. like it's been cold in my kitchen, so it's been taking a couple hours. Um, in a warmer kitchen, maybe more like an hour. But just keep an eye on it.

Here's our dough that's been rising like an hour and a half, you think? Maybe at room temp. It is nice and puffy. This is ready for shaping. But before we shape, we want to prep our pan. So, I have a standard size loaf pan here. And I use my little oil sprayer. You can just like rub it with oil. This is the same neutral oil that's in the recipe. So now I have some coarse ground cornmeal and rather than line this with parchment, I'm just going to really generously coat it with cornmeal and that's going to help to prevent sticking of the loaf. So on the bottom and all four sides. Okay. And now for shaping, I have a rolling pin and we're going to make that marbled effect with the two colors and

the four pieces total. And the dough is firm enough that we don't need additional flour here for shaping. And we're going to start with a lighter layer. And we're just gonna kind of pat it down. This also degasses it. So it helps to like bring the yeast into contact with new food sources for its second rise. And I'm going to roll it out lightly. And I want to roll it out to sort of a squareish shape that is approximately the width of the pan. So here we have one piece. I'm going to set this off to the side. Now I'm going to roll out one of the darker pieces. And you want to make it approximately the same size and dimension as the first piece. We're going to layer that over top.

Now back to a light piece. And I'm kind of actually like sandwiching the dark piece in the light. You don't have to really do that. And then the last dark piece. So, the last dark layer goes on top. So, now I actually might want to just put down a little bit of flour. Just a tiny bit on the surface. Just going to roll it on onto itself. And as I'm rolling, I'm kind of like stretching the dough over itself to create some tension. And then rest it on its seam. Ideally, you have something of even thickness cuz that's going to make the most even loaf. And then at the ends, I like to kind of pinch the ends together so that you're just creating this little bundle, little package. So, this is going to go into our prepared pan.

And we're going to let that it's resting on its seam so the seam can kind of close. So, into our pan. And I like to press it down a little bit to sort of encourage it to fill out the pan. And now, this is going to get covered and into the fridge. It's at room temp now, so it's going to rise slowly in the fridge. And I'm going to pull out the one I made last night and show you what it looks like. And that's when we're going to bake. So, this is the loaf that I set up last night. So, it rose slowly in the fridge last night, and then I brought it out at room temp and let it sit a little while at room temp because it wasn't quite risen enough. So, you want it to be domed and rising out of the pan by about an inch, which is about what this is. So, this is looking good.

We're ready to bake. My oven is on 350. Just to finish it off, this is kind of borrowing this from the original recipe that my mom made, the James Beard recipe. We're going to brush the top with a bit of cream. This is heavy cream. You don't have to use heavy cream. You could use an egg wash. You could use milk. And then I have some flaky salt here. You don't have to use flaky salt or a sea salt. You could just use kosher, but I do like seeing the salt flakes. All right. And now into the oven. And it's going to bake until the internal temp is 190 fah. So, it's not the kind of thing where like you can rely on visual indicators. Kind of just looks the same. But you need that inside to be fully cooked cuz it's like a

pretty big loaf. And that's about like 50 to 60 minutes. So, the bread has been in for just about an hour. I'm going to pull it out. I tempted 5 minutes ago. It was at like in the 170s and it climbs pretty fast. So, I think it's done, but we'll check it. It looks really good. Smells delicious. I love the smell of the onions cooking. So, we're going to temp it in the tallest part in the center. Literally 190. So, we know it's done. Anywhere between 190 and 200 is fine. So now we just have to let it cool. And as it cools, it's going to release steam.

The top the crust will kind of soften a little bit, which is makes it nicer for sandwiches. And it'll pull away from the sides of the pan. As you notice, I didn't grease it. I mean, I didn't um line it with parchment. I have that cornmeal there. So then we'll unmold it. And we're going to make some corn beef sandwiches. So the bread has been cooling. Letting it cool in the pan is a good idea because that release of steam is going to help the bread pull away from the sides of the pan so it's a little easier to unmold. But I'll just cut around the sides to make sure. And we're going to turn it out. It smells so good. Like I love the oniony mixed with the carowway. One quick note, if you see here how it's split on this

side, that's generally a sign that it's underproofed. So, it's it's fairly minimal. I don't think it's it's not crazy, but if that happens to your bread, you're not letting it proof long enough. So, that's that second rise. But overall, it looks great. Beautiful dome. It's, you know, double the size from when I put it in the pan. That's going to be great. So, let's take a look. You can see that the crust has softened from the steam escape. Beautiful color contrast. The smell. It smells so good with the onion. So, I'm going to now cut slices for a sandwich. So, maybe like a/ inch.

It's a little hot still, so I'm not getting like as a super clean slice. So, now we're going to cut slices and assemble our sandwiches, but you guys leave the cameras there and then come assemble your own. I'm not making you lunch. The onion kind of disappears in a nice way. So, it's not like if you're onion averse, it's not like you're going to be crunching down on a big piece of onion. All right. So, I have my two slices. I'm going to make mine I'm going to do Russian on one side, spicy brown mustard, like deli mustard on the other, and on the mustard side, I'm going to do sauerkraut. The corn beef was right out of the fridge. I

warmed it up a little bit cuz I feel like you don't want it to be super cold. That was the thing Harrison was talking about last night as we were eating a sandwich. The corn beef sandwich is a perfect food, but I feel like generally the worst part is the bread and to eat it on fresh rye. The carowway is not overpowering. That's really important to me. I carowway to me is really strong and I don't like a ton of it. So, it's like just the right amount. It has a savoriness where you're like, "Ooh, like why is this bread so good?" And it's cuz of the onion that's in there. Even though it's not like punching you in the face. And it's also just really soft and

pillowy and delicious and to me has the perfect balance of rye like that bread mix of rye and bread flour. It's not so strong. So, it's a great canvas for sandwiches. So, all right, we're going to have lunch. Vince and cow are going to assemble their own. We're going to enjoy these corn beef sandwiches. And I really hope you try this recipe because it's fun. It's like a great weekend project. And then you have what I think is actually a pretty versatile bread for sandwiches, for eating like I would eat growing up with, you know, buttered with soup, just for toast in the morning. Super delicious and just a fun one. And I kind of don't know why it didn't occur to me until recently to do some marble

rye. It's a great bread. So, I hope you give it a try. Thank you so much for watching and don't forget to like and subscribe. Okay, we'll just need you to make one more for beauties. Just shoot that. Yeah, but like it's got to be your hands for beauties. Okay, fine. You want me to make you a sandwich, Vince? It's good.