Marbled Rye Sourdough Bread Recipe
Two matched 30% rye doughs, one plain and one darkened with coffee, molasses, and cocoa, rolled together into a classic deli-style swirl loaf.
Equipment
- 1 Kitchen scale
- 1 Two mixing bowls
- 1 Rolling Pin
- 1 9x5-inch loaf pan
- 1 Serrated bread knife
Ingredients
- 245 grams bread flour light dough
- 105 grams medium rye flour light dough
- 230 grams water light dough
- 60 grams active sourdough starter light dough
- 7 grams fine sea salt light dough
- 245 grams bread flour dark dough
- 105 grams medium rye flour dark dough
- 190 grams strong brewed coffee cooled (dark dough)
- 40 grams water dark dough
- 60 grams active sourdough starter dark dough
- 25 grams molasses dark dough
- 10 grams unsweetened cocoa powder dark dough
- 7 grams fine sea salt dark dough
- 8 grams caraway seeds optional (dark dough)
Instructions
- Feed your starter: Feed your starter 4–8 hours ahead so you have enough active starter for both doughs (120g total).
- Mix both doughs: For the light dough, combine 245 grams bread flour, 105 grams medium rye flour, and 230 grams water, then mix in 60 grams active sourdough starter and 7 grams fine sea salt. For the dark dough, whisk together 190 grams strong brewed coffee (cooled), 40 grams water, 25 grams molasses, and 10 grams unsweetened cocoa powder until smooth. Then mix in 245 grams bread flour, 105 grams medium rye flour, 60 grams active sourdough starter, 7 grams fine sea salt, and 8 grams caraway seeds (optional) if using. Mix both doughs at the same time.
- Bulk ferment: Bulk ferment both doughs side by side at 76–78°F. Check both together—if one is visibly ahead of the other, time the next step around whichever is actually ready.
- Roll into matching rectangles: Once both doughs show a 40–50% rise and a domed surface, turn each out separately and gently pat or roll into rectangles of similar size, roughly 8×10 inches.
- Layer and roll: Layer the two rectangles on top of each other, then roll them up together from one short end into a single log. Handle gently to keep the swirl distinct.
- Seal and pan: Pinch the seam closed and place the log seam-side down into a greased 9×5-inch loaf pan.
- Proof: Proof at room temperature until the dough has visibly puffed and risen slightly above the pan's edge.
- Preheat oven: Preheat oven to 450°F.
- Bake: Bake at 450°F for 40 minutes, then reduce to 400°F and bake until the internal temperature reaches at least 205°F.
- Cool completely: Cool completely for at least 150 minutes before slicing with a serrated knife for the cleanest swirl.
Notes
Both doughs use the same rye percentage (30%) — the color contrast comes from coffee, molasses, and cocoa, not a difference in rye content. This keeps both doughs fermenting at a matching pace for a clean swirl. Handle the rolled log gently; over-rolling blurs the boundary between the two colors.
Cooling Time: 2-3 hrs