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 your hearth rye bread pan (or other wide, 2-pound capacity loaf pan).

Divide the dough in half. Pat one half into an 11 x 8-inch rectangle. Knead the caramel color mixture into the other half of the dough. Pat this dough into an 11 x 8-inch rectangle and place it on top of the plain dough. Beginning with a long edge, roll the dough into a spiral and place it in the lightly greased pan. Let the dough rise until it’s just below 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 it appears to be browning too quickly. Remove the bread from the oven, turn it out of the pan, and allow it to cool completely before slicing.
Yield: 1 loaf, 22 slices.

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