Marble Rye Bread


2 1/3 cups milk
1/2 cup sugar
2 tablespoons active dry yeast
3 tablespoons butter, melted
2 1/2 teaspoons salt
3 1/2 cups white flour, divided
1 1/2-2 cups rye flour
2 tablespoons caraway seeds


Heat milk to lukewarm temperature; place in mixing bowl; sprinkle with 2 tablespoons sugar; stir in yeast. Stir to dissolve yeast.

Beat in remaining sugar, 2 1/2 cups white flour, melted butter, and salt. Beat until smooth and spongy. Pour approximately 2 1/2 cups sponge into a second mixing bowl; set aside. In the remaining sponge, stir in enough more white flour to make dough stiff enough to knead (approx. 1-1 1/4 cups flour). On a lightly floured surface, knead until smooth and elastic. Place in clean greased bowl, cover and allow to rise until double in bulk.

To the second mixing bowl, stir in caraway seeds and enough rye flour to make dough stiff enough to knead (approx. 1 1/2-2 cups rye flour). On a lightly floured surface, knead until smooth and elastic. Place in clean greased bowl, cover and allow to rise until double in bulk.

Punch down dough, by lightly kneading to remove excess air. Divide each dough in half. Spray counter or board with non-stick spray. Roll 1/2 rye dough into a 7×15 inch rectangle; roll 1/2 white dough into a 6×14 inch rectangle. Place white dough on top rye dough. Starting at one end, snugly roll up dough into a log. Place in greased 8.5×4.5 inch loaf pan – or tuck ends under to create a ball and place on greased baking sheet. Brush top with melted butter, cover and allow to rise until double in bulk. Repeat with remaining bread dough.

Preheat oven to 3500 F. Bake for 35-40 minutes or until golden brown and hollow sounding when thumped. Remove from pans and brush with butter. Makes 2 loaves

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