Marble Rye
 
 
Makes one 9"x5" loaf
Ingredients
Light rye dough:
  • ½ cup + 2 tablespoons water
  • ¾ + ⅛ teaspoon active dry yeast
  • 1½ teaspoons molasses
  • 1 tablespoon butter, melted
  • ¾ teaspoon sea salt
  • ¾ teaspoon caraway seeds
  • 1½ cups all-purpose flour
  • ¾ cup white rye flour
Dark rye dough:
  • ½ cup + 2 tablespoons water
  • ¾ + ⅛ teaspoon active dry yeast
  • 1½ teaspoons molasses
  • 1 tablespoon butter, melted
  • ¾ teaspoon sea salt
  • ¾ teaspoon caraway seeds
  • 1½ cups all-purpose flour
  • ¾ cup white rye flour
  • 1 tablespoon cocoa powder dissolved in 1 tablespoon water (see notes)
Finish:
  • 1 egg beaten with 1 teaspoon water
Instructions
Make the light rye dough:
  1. In a large bowl, heat water until warm - about 30 seconds in the microwave should do. Add the yeast and molasses. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
  2. Add the rest of the dough ingredients (butter through rye flour) to the yeast mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
Make the dark rye dough:
  1. In a large bowl, heat water until warm - about 30 seconds in the microwave should do. Add the yeast and molasses. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
  2. Add the rest of the dough ingredients (butter through cocoa powder slurry) to the yeast mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
Shape and bake the loaf:
  1. Grease a 9"x5" loaf pan.
  2. Gently deflate dough and divide each portion in half. Roll each piece of dough into a 9"x7" rectangle. Stack one rectangle of dark rye dough on top of one rectangle of light rye dough; repeat and then place one stack on top of the other. Roll the dough up lengthwise into a long log and pinch seam to seal. Transfer to the greased loaf pan, cover with plastic wrap and let rise until doubled in size, 1-2 hours.
  3. About 15 minutes before dough has finished rising, preheat oven to 350 degrees.
  4. Brush top of loaf with egg wash. Bake for 45 minutes or until the crust is a deep golden brown color and the loaf sounds hollow when tapped. Remove the bread from the loaf pan and transfer to a wire rack to cool completely before slicing.
Notes
I used HERSHEY's Cocoa SPECIAL DARK, which is a blend of natural and Dutch-processed cocoa powders.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/marble-rye/