We enjoy marble rye bread from the store, but we are trying to make all of our own bread. Sometimes we do end up buying bread, but my goal for 2025 is to make all of our own bread at home, from scratch!! Homemade always tastes better and we can better control the ingredients we are using!
This bread is fluffy with a crispy crust and is best enjoyed fresh! The rye is a bit more dense but still equally tender and delicious!! It does have a distinct molasses-rye flavor but this can be fixed by using regular molasses rather than blackstrap or omitted completely. We enjoy this bread! It’s so good!
I decided to not put caraway seed in our rye bread, but of course you can add it if you enjoy the flavor!
Let’s get started!
Combine flour, rye flour, yeast, sugar and salt. Mix. Combine warm water and molasses together. Mix well.
Pour warm molasses water into flour.
Stir well. Add more water if needed to make a dough. Once it looks shaggy, knead until dough comes together, sprinkling with flour if sticky.
Drizzle with oil.
Place in a warm spot and let rise for 1 hour or until doubled in size.
Prepare white bread. I am using my Depression Bread recipe. It’s my favorite recipe and I make it all the time!! Let dough rise one hour.
Once dough is done, it’s time to make the loaf! Here’s the regular white bread ready!
And here’s the rye bread ready!
Punch dough down. We will divide each dough in half and combine them to create the marble effect.
I am going to roll the doughs, stack and roll like for a cinnamon roll. Then, I’ll place it in the greased bread pan.
My daughter decided to twirl the doughs together, pinch ends and then place in greased bread pan.
Let rise 30 minutes.
Here is my rolled bread:
Here is my daughter’s twisted bread:
Bake at 350F for 30 to 45 minutes or until golden. Bread should sound hollow when tapped.
Let cool 5 minutes before removing from pan. Let cool completely before slicing.
Here’s the loaves:
Here is the bread that was rolled:
We found the twisted bread fell apart but was still delicious!! Here is the bread that was twisted:
Marble Rye Bread
1-3/4 cup flour
1 cup rye flour
1 tbsp instant yeast
1 tsp sugar
1 tsp salt
2 tbsp blackstrap molasses
1-1/2 cups water — add more if needed to make a dough
Combine flour, rye flour, yeast, sugar and salt. Mix. Combine warm water and molasses together. Mix well. Pour warm molasses water into flour. Stir well. Add more water if needed to make a dough. Once it looks shaggy, knead until dough comes together. Place in lightly greased bowl and set somewhere warm to rise for one hour to one and a half hours.
Depression Bread — find the recipe Here
Once both bread doughs have risen, lightly punch them both down and cut in half. Roll the white bread dough and the rye dough as wide as your bread pan. Then slice each rectangle in half and layer white dough, rye dough, white dough, rye dough and roll tightly. Pinch ends. Place in greased bread pan. Let rise 30 minutes in a warm spot. Bake at 350F for 45 minutes to 55 minutes. Bread should sound hollow when tapped. Removed from oven and let cool 5 minutes before removing from bread pan. Cool completely before slicing.
Since we have made this bread, each time I eat a slice I think of ways to improve it! Hopefully, I’ll come up with an even better bread recipe! I’ll be experimenting and will share that with you here. In the meantime, this bread is still absolutely delicious and makes the best toast!
Update coming soon.
enjoy from Our City Homestead to yours