Marbled Rye Sandwich Bread

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Marbled Rye Sandwich Bread

star rating (15) rate this recipe »
Published prior to 2008

Light rye, or dark? This loaf lets you skip the choice and enjoy both at once!

3 cups King Arthur Unbleached All-Purpose Flour
1 cup white or medium rye flour*
3/4 cup pumpernickel flour*
1/4 cup potato flour
1/4 cup Baker’s Special Dry Milk or nonfat dry milk
1 1/2 teaspoons deli rye flavor
1 tablespoon caraway seeds
2 1/4 teaspoons salt
2 tablespoons sugar
2 teaspoons instant yeast
3 tablespoons vegetable oil
1 3/4 cups water
1 tablespoon caramel color mixed with 1 tablespoon rye flour

*Or, for more rye flavor, use a total of 1 3/4 cups pumpernickel flour, and eliminate the white or medium rye flour.

Combine all of the ingredients except the caramel color, stirring until the dough comes together. Knead until smooth, adding additional water or all-purpose flour if needed--the dough should be soft and quite sticky. Let the dough rise until puffy, about 1 1/2 hours.

Lightly grease a long covered baker (or other 2-pound capacity loaf pan).

Divide the dough in half. Pat one half into an 11" x 8" rectangle. Knead the caramel color mixture into the other half of the dough. Pat this dough into an 11" x 8" rectangle and place it on top of the plain dough. Beginning with a long edge, roll the dough into a spiral, gently stretching it to about 14" long (if you're using a 14" covered baker) as you roll. Place it in the lightly greased pan. Let the dough rise until it’s crowned about 1/2" over the lip of the pan, about 1 1/2 hours.

Bake the bread in a preheated 400°F oven for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 20 to 25 minutes (tenting it lightly with aluminum foil if you're not using a covered pan). Remove the bread cover, and let the bread bake for an additional 5 minutes, or until it's golden brown on top. When done, the bread's internal temperature should register at least 200°F on an instant-read thermometer. Remove the bread from the oven, turn it out of the pan, and allow it to cool completely before slicing.
Yield: 1 large loaf.

Nutrition per serving (1 slice, 47g): 110 cal, 2g fat, 4g protein, 21g total carbohydrate, 1g sugar, 1g dietary fiber, 0mg cholesterol, 250mg sodium.


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  • star rating 03/28/2015
  • Jeanne loves to bake from KAF Community
  • The bread was easy to make (definitely very sticky, as the recipe indicates, so don't panic!) I used my Zo for mixing/kneading (all wet ingredients first, flour mounded, other dry ingredients put around the edges, and yeast in a cavity in the center of the flour). The loaf was good but was not rye enough for me. In order to be sure it was more rye, I used all pumpernickel as suggested as well as the deli rye flavoring and caraway seeds. I will increase the rye flavoring and the caraway seeds next time to see if that works for me. It tasted fine just not terribly rye. My mom agreed. The loaf was very pretty; I did use the long covered baker. It made great grilled Reuben sandwiches, too! Delicious and pretty. Just needs more of a rye kick for me next time!
  • star rating 11/28/2014
  • member-vkwetzel31012 from KAF Community
  • This was an amazing bread! I made it for thanksgiving and the family loved it!! Because I live in Florida where we have tons of humidity we found that letter it rise longer works best for the bread! I will be making another loaf this weekend!! I think this is now one of my favorite breads!!
  • star rating 11/12/2014
  • Hubblecat from Baltimore
  • Interesting recipe. I re-read it several times and could not figure out why you would want to knead the dark half after letting it rise rather than before the first rise. Since this made no sense to me, I prepared the dough in the bread machine. About 7 minutes before the end of the knead cycle I removed all the dough (which felt really good), weighed it and divided in half. I returned half to the machine with the caramel color to complete the cycle. I then proofed the dough in separate bowls until doubled, rolled out and rolled up, then placed it in your hearth rye bread pan (my favorite) to rise again. Wish I could send a picture with this review-- the loaf was really professional looking, albeit slightly heavy, Makes great cold cut sammies!
  • star rating 09/07/2014
  • pksgirl from KAF Community
  • I recently made this bread for my family and they absolutely loved it! I didn't use the caraway seeds as my family is not a fan, but it was great anyway. Today is my son's birthday and he requested this bread with his special dinner. Need I say more?
  • star rating 12/29/2013
  • Mary from Oswego, NY
  • This bread takes more time and effort than other bread recipes but it is well worth the extra effort. It is my families favorite bread and is gobbled up soon after baking. It is my most requested bread!
  • star rating 06/29/2013
  • from
  • horid bread DONT make not real rye
    I am sorry this recipe did not meet expectations. If you would like to provide more detail to one of our bakers, please call our hotline, 1-855-371-2253. Elisabeth
  • star rating 06/25/2013
  • MM from N.C
  • This is no rye bread, if you would like a real one I would recommend one of the many rye breads from Jeffrey Hameleman's Bread: Baker's Book of techniques and Recipes.
  • star rating 02/14/2013
  • aryakia from KAF Community
  • I didn't use deli rye flavor and reduce caraway to 1 teaspoon but still the bread tastes so good and soft for making sandwiches and easy to make. Sara From San Diego
  • star rating 08/09/2012
  • wendygrows79 from KAF Community
  • Good bread, nice presentation. I didn't have carmel coloring on hand, used dutch choc. powder as my coloring. It helped to let the dough relax a bit during patting out as to not have to fight it while shaping.
  • star rating 07/29/2012
  • MaryAnneWalsh from KAF Community
  • The bread was a perfect size and tasted great. But I was unable to get the carmel color to knead into and darken the color of the second 1/2 of the dough. It looked liked rye bread with dark streaks. What did I do wrong??
    The dough may have been a bit dry, making it difficult to knead in the color OR it may have just needed more time to knead the color into the dough. Next time, strive for a dough that is soft and supple - like pressing on your cheek with your index finger. We'd love to hear how your next loaf turns out! Irene @ KAF
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