Sourdough Marble Rye Bread

This sourdough marble rye bread recipe is naturally fermented and uses both bread flour and rye flour. This bread is perfect for Reuben sandwiches!

5 from 2 votes

Print Pin

Course: Bread, Sourdough

Cuisine: American

Prep Time: 4 15

Cook Time: 1

Overnight Fermentation: 12

Total Time: 17 15

Servings: loaf

Author: Jamie

Equipment

2 10" x 6" loaf pans I use one for the bread and the second one to cover while baking
2 Mixing Bowls
Stand Mixer

Ingredients

▢ 1 tablespoon extra-virgin olive oil for drizzling in bowls the dough will spend bulk fermentation in
▢ 150 grams active and bubbly sourdough starter
▢ 500 grams warm water
▢ 80 grams honey
▢ 250 grams rye flour
▢ 500 grams bread flour
▢ 10 grams salt

For the darker loaf (after removing half the dough)

▢ 1 tablespoon cocoa powder unsweetened, Dutch-processed preferred
▢ 1 tablespoon molasses mild flavored

US Customary - Metric

Instructions

Mix and Knead the Dough: Prepare two mixing bowls with a drizzle of extra-virgin olive oil and set aside. In the bowl of a stand mixer*, add the sourdough starter, warm water, honey, rye flour, bread flour, and salt. Use the dough hook attachment to mix and knead the ingredients for about 7 minutes at medium to low speed. If needed, stop the machine to scrape the ingredients from the side of the bowl with a rubber spatula so everything is incorporated.
*If you don't have a stand mixer, you can mix the ingredients and use your hands to knead the dough on a clean surface for 7 minutes. Wet your hands with water before kneading the dough to help prevent the dough from sticking to you.
Divide the Dough in Half: Once the dough is done kneading, remove it from the bowl and divide the dough in half. Put half of the dough (the lighter half of the rye bread) in one of the prepared mixing bowls. Cover with a kitchen towel and set in a warm area of the kitchen.
Prepare the Other Half of the Dough: Place the other half of the dough back in the mixing bowl. Add the cocoa powder and molasses. With your hands or a dough hook, mix until the ingredients are combined into the dough. This is the darker part of the rye bread. Transfer to the other prepared mixing bowl, cover with a kitchen towel, and set in a warm area.
Stretch and Folds/Bulk Fermentation (4-6 hours): Allow the two bowls of dough to rest for 30-60 minutes before beginning the first round of stretch and folds on each dough ball. From the outer edge, stretch one side of the dough up and fold it over the dough ball. Rotate the bowl 90° and repeat until you've worked around the bowl (4 stretches and folds on each dough ball). Allow the dough to rest for another 30 minutes before repeating the stretches and folds up to 4 times over the first 2 hours. Allow the dough to bulk ferment for 4-6 hours depending on how warm your environment is.
Fold the Dough: Prepare a loaf pan with parchment paper and set aside. This will be what you'll store the dough in overnight and bake it in the next day. Alternatively, you can use a banneton and bake this dough in a Dutch oven.
Now comes the fun part--folding the dough! Lightly flour a clean surface and scrape the light dough out onto it. Use a rolling pin or your hands to roll the dough out into a rectangle about 6 inches by 10 inches.
Scrape the dark loaf out and do the same--rolling it into a rectangle 6"x10". Place the dark loaf on top of the light loaf. Starting with the short side, roll the dough tightly into a cylinder and pinch the dough together. Next, roll the cylinder again, from the short side, creating tension in the dough.
The dough ball should look like a big, overstuffed burrito.
Overnight Cold Ferment (8-24 hours): Use a bench scraper to lift the dough seam side down into the loaf pan. Cover with plastic wrap or a kitchen towel and place in the fridge overnight (8-24 hours).
Bake The Next Day: The next day, preheat the oven to 425℉. Take the dough out of the fridge and score it. I simply score a few diagonal lines over the top, but you can get as creative as you'd like--just make sure you score deep enough, or else the bread will have a mind of its own and create its own expansion score!
If you have a second loaf pan, place it over the bread dough to act as a cover for the bread. This helps create steam and prevents the top of the bread from baking too rapidly. If you don't have another loaf pan, tent aluminum foil over the loaf.
Bake covered for 30 minutes. Remove the loaf pan cover and bake for an additional 25-30 minutes uncovered--with a total bake time of 55-60 minutes. Given the feedback I've received, I've updated the bake time. You may need to bake a bit longer--the best way to know your bread is ready is by using a kitchen thermometer.
If you have a kitchen thermometer, stick it in the center of the loaf. If the bread is at least 205℉, it's ready to come out of the oven. Ideal sourdough bread temperature is 205-210℉.
Allow the bread to rest for 30-60 minutes before cutting into the loaf and enjoying.

Nutrition

Calories: 3250kcal

Tried this recipe?Mention @Bake.With.Jamie