I think one of my favorite sandwiches during summertime is tuna salad on marble rye bread. And since the weather down here it’s starting to warm up, I decided to post my recipe and show you how I make my sourdough marble rye bread!
What is marble bread?
No, it’s not rock-hard bread, don’t worry! If you’re not familiar with marble bread, it’s basically a two (or more colors) bread that is shaped in a way that when you cut through it you can see a pattern. In this case, that pattern is a swirl with two colors, but other times the pattern is more abstract.
Best sourdough marble rye bread recipe
Okay, okay, maybe this is a bit of an overstatement, but I’m very happy with this recipe! I have tested different rye:wheat flour ratios and I think I have found a balance between both that gives you a great dough consistency and a loaf that is not dense at all while enjoying a nice rye flavor. You will make the best sourdough marble rye bread sandwich!
Of course, you can play around with these ratios. However, know that rye gluten behaves a tad differently and you might end up with a sticker dough. That’s not a problem, because this bread is baked in a tin, but when it comes to the marble part, you could end up with a wonky pattern.
I have tried to make this loaf a bit more accessible for those that can’t find some ingredients. Firstly, because there’s no need to spend money on a type of flour you’ll barely use. Secondly, because many of you might still have difficulty finding certain ingredients. So, don’t worry, you don’t need pumpernickel flour. However, feel free to substitute the rye flour in the dark dough for pumpernickel if you prefer.
Ingredients for this sourdough marble rye bread
For this recipe, I used this dark cocoa powder to color the dark dough because that’s what I usually buy. Feel free to use whichever cocoa powder you have access to (preferably unsweetened). Some people even use instant coffee, but in my opinion, I think cocoa powder does a better job than coffee bringing all the aromas and flavor together.
As far as the starter goes, I don’t have a rye sourdough starter. I used my white one for this dough and it worked great. If you have a rye starter, feel free to use it. Although, you can also build a levain with the flour mix. The most important thing is that the starter is active and by the time of use it has reached its peak of activity. You have all the information about it here.
I also used this whole rye flour and just sieved out large bran bits. I love this brand and I also LOVE the packaging. It has a velcro style sealing that really seals the bag! Much more convenient than the zip-style kind of seal!
If you use white rye, you will probably need less water. You can add maybe 80% of the water in the recipe and add more if necessary. The dough is a bit sticky but not messy sticky. I like whole rye flour because it adds another layer of flavor to the loaf and a bit of extra complexity that goes great with the caraway seeds.
When I buy spices I tend to buy in bulk because little containers annoy me. I always have large glass containers (pickle jars!) that I keep precisely to use with my spices. If you’re like me, then these seeds might be the ones for you! It’s a whole pound, but trust me when I tell you that you’ll be making this sourdough marble rye bread often!!
Can I use all purpose flour?
Absolutely! But since it has less protein content, you will need less water, so measure the water in the recipe, and then add it little by little until you think it’s enough. You might need as little as 70% of the water in this recipe.
Bulk fermentation
I did my bulk fermentation overnight because my house was a bit chilly (69F/20C), it took about 8-9h before I shaped the loaf. If your home is warmer, maybe it’s better to start in the morning and keep an eye on the dough. I also try a higher temperature (75F/24C) in one of the tests and the dough was ready in 4-6h.
How to shape your sourdough marble rye bread
At this point, both doughs should have finished the bulk fermentation. Carefully degas them, shape them into a ball and let them rest for 10 or 15 minutes covered.
The shaping consists of two layers of dough, the thinner you make these layers, the thinner will be the swirl inside, and vice versa. I like to have a layer of about half inch/1 centimeter thickness. This way the swirl is nice and visible, the layers don’t tear during baking and you end up with a beautiful marble rye bread!
I roll my loaf in a way that the light dough is outside, that way I can judge by the color of it, how the bread is doing, and if it’s ready or not. Depending on the flour you use etc, your dough might be on the stiff or sticky side, don’t worry, I got you!
How to shape stiffer dough
If your dough is a bit stiff, it will be easier for you to use a rolling pin. Dust your counter lightly with some flour and flatten the light dough a little. Then with a rolling pin shape the dough into a rectangle of about 9×17 in/22x40cm and set aside. The shorter side will be about the length of your baking pan. once the light dough has the desired shape, do the same with the dark one.
Brush the light dough with a little bit of water, just enough to make the surface sticky. Place the dark dough on top and try to align them very well. Ideally, the sizes should be very similar. Then starting from the short side, roll the dough into a log. Pinch the edges and seal the seam, and place it into your baking pan.
How to shape stickier dough
If your dough is too sticky, instead of dusting the counter with flour, use oil to avoid it from sticking and making a mess. And do the same with your hands. Then carefully, flatten the dough, and with your hands keep pressing and spreading the dough into a 9x17in/22x40cm rectangle. Lift the dough often (careful not to stretch it too much) to make sure it’s still not sticking. Start with the light dough and finish with the dark one, to avoid dark bits of dough sticking to the light one.
Once you have both rectangles, place the dark on top of the light one and press them together. Starting from the short side roll the dough into a log, pinch the edges and seal the seam, and place it into your baking pan
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Proofing and baking your sourdough marble rye
It’s important you let the dough rise, at least, until the highest part (usually the middle) reaches the edges of your baking pan; preferably, until it’s half-inch/once centimeter above the edge of the pan. I also don’t like to bake pan loaves with steam; so, to get good oven spring, you need to start with a loaf that’s already tall, or the crust will form fast and prevent the loaf from rising more, or tearing the dough and end up with a not sandwich-friendly shape.
Bake the loaf in an oven preheated at 350F/175C until it’s golden brown. You can also stick a meat thermometer into the loaf and once it reads 204F/96C your sourdough marble rye bread is ready! Try to reach the center, because it’s the part that takes longer to cook. This is the thermometer I use for pretty much everything. It’s really fast and can hold the highest or lowest temperature. It even has a light!
For a shiny crust, you can brush the loaf with milk or egg wash before it goes into the oven!
How long does this sourdough marble rye bread keep?
Assuming that you don’t eat it in one day, you can keep the loaf in a ziplock bag or airtight container at room temperature for up to 4-5 days (depends on the temperature of your kitchen). You can keep it in the fridge for up to a week, but I’d recommend you toast it first. Usually, the texture of bread that’s been kept at old temperatures is not the best.
Let me know if you make this fantastic sourdough marble rye bread and your favorite sandwiches to make with it! If you do, use #allyoukneadisbread on Instagram, I’d love to see what you bake and what you experiment with!
You can find me on Instagram, Facebook, and Pinterest, and you can also subscribe to my Youtube channel.
Happy Baking!
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Sourdough Marble Rye Bread
Delicious and aromatic sourdough marble rye bread, perfect for sandwiches and toasts!
Ingredients
Light Dough
- 85 g rye flour
- 165 g bread flour
- 55 g mature sourdough starter
- 130 g water
- 5 g salt
- 15 g butter
- 10 g honey
- 1 tsp caraway seeds
Dark Dough
- 85 g rye flour
- 165 g bread flour
- 55 g mature sourdough starter
- 130 g water
- 5 g salt
- 15 g butter softened
- 10 g molasses
- ½ tsp cocoa powder (use dark cocoa powder for a darker color)
- 1 tsp caraway seeds
Instructions
Light Dough
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Dissolve the sourdough starter in the water to break it down a little
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Add all the other ingredients except the butter and mix them until you can't see dry flour particles. Cover and let it rest while you mix the dark dough
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After a few minutes of rest start kneading the dough with your hands and incorporate the butter. Continue kneading until the dough is not sticky and is smooth
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Lightly oil a container, place the dough inside, and let it ferment until is about twice the size (8-9h at 69F/20C or about 4-6h in a warm place, don't exceed 79F/26C) *See notes
Dark dough
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Dissolve the cocoa powder in 50g of water until you don't have lumps
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Dissolve the sourdough starter in the remaining 80g of water
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Add the cocoa mixture and the rest of the ingredients, except for butter, to the dissolve sourdough. Mix the ingredients until you don't see dry flour particles. Cover and let it rest while you knead the light dough
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Once the light dough is done and fermenting, start kneading the dark dough with your hands and incorporate the butter. Continue kneading until the dough is not sticky and is smooth
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Once ready, lightly oil a container and place the dark dough inside to ferment (8-9h at 69F/20C or about 4-6h in a warmer place, don't exceed 79F/26C) *See notes
Shaping & Proofing
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Once both doughs are ready, lightly flour your counter, and with a rolling pin roll both doughs separately to 1/2 in thick and as wide as your baking pan is. The thicker you roll the dough the thicker will be the spiral pattern inside, feel free to change the thickness to your taste.
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Try to roll both doughs into a rectangle of similar size (Mine was about 9×17 in/22×40 cm). Once ready with a fork prick both doughs to make sure there aren't large air bubbles trapped between the layers later on.
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Lightly brush the light dough with water (you can also use a spray bottle) and place the dark dough on top. You don't need too much water, just enough for both doughs to join together.
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Carefully press both doughs with your hands to make sure there's contact everywhere and starting with the shorter side roll the dough into a log and pinch the edges together
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Place the dough into a lightly oiled baking pan and cover it with plastic wrap, or a shower cap
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Let the loaf ferment until the center is about the height of the pan or even a little bit more. The dough should feel puffy but still have good structure. My loaf at 73F took about 4h to rise **See notes
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About 20 minutes before the dough is ready preheat the oven to 350F
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When the dough is ready brush it with milk or egg wash (whichever you prefer) and bake for 35-45 minutes (until inside temperature reads at least 204F/96C)
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Once the bread is ready take it out of the oven and let it cool down for 10 minutes before you take it out of the pan to finish cooling on a rack
Recipe Notes
* If your kitchen is cold and you need to leave the dough fermenting for a longer time, it’s better to do so during the bulk fermentation. I don’t recommend doing a cold-proof after the loave is shaped, it might not rise enough and end up under proofed. Also, do not use too warm temperature, as it could weaken the gluten network.
**It’s important you use a proper baking pan, otherwise, if it’s too wide, by the time the dough reaches that height it’ll be over-proofed.