Marbled Rye Bread

While Barry smoked a turkey breast, I made Marbled Rye Bread using the recipe on Red Star Yeast’s website. I followed their instructions but did omit the caraway seeds as we prefer rye bread without that addition + added 1 heaping tablespoon of vital gluten along with each measurement of rye flour to add to boost the protein level. I also made diagonal slashes in the loaves and brushed them with an egg wash right before baking.

Grilled Turkey and Swiss on Rye w/ More Than Mayo Sauce

COMPLETE ORIGINAL RECIPE can be found at Red Star Yeast's website  - Marbled Rye Bread

The following photos detail the process I followed and the changes I made: 

Marbled Rye Bread

Light Rye Dough

1 (0.25oz) package (7g) or 2 1/4 teaspoons active dry yeast 

2 cups bread flour, divided

1 1/2 teaspoons table salt

2 tablespoons granulated sugar

1 1/4 cups water (120° to 130°F)

4 1/2 teaspoons vegetable oil

1 1/3 cups medium rye flour + 1 tablespoon vital gluten 

Dark Rye Dough

1 (0.25oz) package (7g) or 2 1/4 teaspoons active dry yeast 

2 cups bread flour, divided

1 1/2 teaspoons table salt

2 tablespoons granulated sugar

2 tablespoons cocoa

1 1/4 cups water (120° to 130°F)

4 1/2 teaspoons vegetable oil

1 1/3 cups medium rye flour + 1 tablespoon vital gluten

1. Light rye dough: Combine yeast, 1 cup bread flour, salt, and sugar; mix well. 
2. Heat water and oil to 120° to 130°F; add to flour mixture. 
3. Blend at low speed; beat about 3 minutes at medium speed. 
   
4. Gradually stir in rye flour (plus a heaping tablespoon of vital wheat gluten if using) and enough of the remaining bread flour (I only used about 1/4 to 1/3 of the remaining cup of flour) to make a firm yet moist dough. 
5. Knead with a dough hook or on a lightly floured surface for about 5 to 7 minutes until smooth and elastic. (More flour can be added if dough becomes sticky; mine did not need extra.)
   
6. Place dough in lightly oiled bowl and turn to grease top. 
   
7. Cover; let rise until dough is about double in size — to check, Gently stick two fingers in the risen dough; if the indentations remain the dough is and ready. 
   
8. Dark rye dough: Repeat the process for light rye, adding the cocoa to the flour mixture.
9. Shaping, rising baking: On lightly floured surface, divide each light and dark dough in half. 
10. Roll or pat each half to approximately an 14 x 7-inch rectangle. 
    
11. For a dark crust, place a light rye piece on top of a dark rye, or reverse for a lighter crust. 
    
12. For a loaf baked in an 8x4-inch pan, start rolling from shorter side, roll up tightly, pressing dough into roll with each turn. My preference is to created a longer, baguette-style shape, so I started rolling from the log side, pressing dough into roll with each turn
13. Pinch edges and ends to seal. 
    
14. Working from the center of the loaf to the ends, gently roll the loaf back and forth to form a baguette shape approximately 14" long; back and forth rolling should close the seam where dough was pinched to seal.
    
15. if using  8x4-inch loaf pans, spray 2 pans with pan release. Add loaves to prepared pans. If making longer loaves, arrange on silicon baking sheets.
16. Cover loaves and allow to rise for about an hour.
17. Make diagonal slashes across the top of each load; brush with an egg wash.
    
18. Bake in a 375°F preheated oven for 40 to 45 minutes or until an internal temperature of 190°F. is reached.
19. Remove from pan; cool on rack.