Marble Bread

Marble Bread


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Make homemade bread at home with this recipe! You won't be disappointed.

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Chicago, IL

Time needed

90 min cooking

Serving Size / Yield

2 Loafs


  • 1 1/4 cups warm Water (120 degrees)
  • 4 1/2 tsp. warm Vegetable Oil (120 degrees)
  • 2 cups Bread Flour
  • 1 1/3 cups Medium rye flour
  • 2 tbs. Sugar
  • 1 1/2 tsp Salt
  • 2 tsp. Caraway seeds
  • 2 1/4 tsp Active Dry Yeast

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Start by combining yeast, salt, sugar, one cup of bread flour and caraway seeds in a bowl.
Blend well.
Add heated water and oil to flour mixture.
Using a mixer, blend at low speed.
Then beat for 3 minutes at medium speed.
Take off mixer.
Slowly add in rye flour and enough bread flour to make a firm dough and stir by hand.
On a lightly floured surface, knead the dough for 10 minutes until it's elastic and smooth.
In an oiled bowl, place dough inside and grease the top of the dough.
Cover and let dough rise until you can press a finger to it and it springs back into place.

Repeat this process to make the dark dough, but add in cocoa powder.

Divide the dark and light dough in half on a floured surface.
Roll each half with a rolling pin to a 14x7 inch rectangle.
Place a light rye piece on top of a dark rye.
Roll up dough tightly on the shorter side, making sure to press into the dough with each roll.
To seal, pinch the edges and ends together.
Roll the dough back and forth, start in the center, until it reaches 14 inches.
Sit dough on a greased baking pan.
Repeat process with the other dough pieces.
Cover dough with plastic wrap and let rise to twice it's size.
Preheat the oven to 375 degrees and bake for 40 to 45 minutes.

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