This Community Recipe is Jane’s Vegan Marbled Rye Bread. These eye-catching loaves are made from combining two rye doughs in a spiral roll. The darker dough is colored and flavored with cocoa and the deep, almost licorice taste of molasses. With sugar added only to activate the yeast, this bread allows the subtle sweetness of the rye flour to shine through. Enjoy sliced fresh, or toasted and drizzled with honey for a sweet breakfast, snack or dessert.
Community Recipes is a recurring feature where we share your vegan recipes on the Jewish Food Hero blog. If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing healthy plant-based and vegan recipes. We are creating a positive community around food and sharing.
All about Jane Rubin
Jane was born in London, UK and has traveled to many places around the world. She spent a year in Australia when she was 19. Jane moved to Canada when she was 26 and met her husband the following year. Then, they lived together in the UK for 10 years, and had two daughters there. Since 2004, they have been back in Toronto, Canada. A trained dental assistant and administrator, Jane spent many years working part time in dental offices.
Jane’s favorite cuisine is Israeli/Mediterranean, and she always enjoys trying out new dishes. Although Jane is not vegan, she often makes vegan dishes and is always looking for something new and inspiring to make. Take a look at Jane’s Instagram account to see some more of her kitchen creations!
From an early age, Jane developed a love of cooking. Since her mother was always home, cooking and baking for the family, Jane often helped in the kitchen. Her mother’s amazing cooking inspired Jane to follow in her footsteps. Jane is entirely self-taught, apart from what she learned from her Mum! Baking bread is Jane’s absolute passion – anything with yeast dough. For several years, Jane has been baking challah. Now, she has perfected it with many of her own creations. When Jane is happiest, she is alone in the kitchen creating something for family and friends to enjoy!
Jane’s top three cookbooks are:
Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook
Modern Jewish Baker: Challah, Babka, Bagels & More
Simply Heart Smart Cooking
What is rye bread?
Rye bread is made from rye flour, rather than the usual wheat flour. Made from the grains from rye grass or whole rye berries, rye flour contains more fiber and more bran than regular flour. This also means it is usually darker and more nutritious. It is usually slightly denser and has a stronger, earthy and slightly tangy sour taste.
Since rye flour contains less gluten than wheat flour, a combination is used if a lighter, spongier loaf is desired – just like in Jane’s Vegan Marbled Rye Bread recipe.
How was Jane’s Marbled Rye Bread recipe created?
Jane is in her happy place when she’s baking and creating. She loves rye bread and originally found a recipe on the Red Star Yeast website. Since then, Jane has added and tweaked the recipe to make it her own. You can make this recipe by hand. But if you have a stand mixer, use that to make this dough and save yourself the energy!
This recipe is perfect served anytime, for a meal or snack. Try it toasted with toppings you enjoy and a cup of lemon tea. It has the natural sweet rye flavor we all love.
Make the light rye dough first. Warm the water to approximately 110 F (43 C). Add 1 tsp sugar and the yeast and set aside to allow to the yeast to bloom.
In a large bowl (or stand mixer if you have one) combine the flours, salt, sugar and seeds. Add in oil and slowly add the yeast/water mixture while mixing. Keep mixing until the dough is well combined, smooth and firm.
Turn the dough out of the bowl and knead on a lightly floured surface until smooth and elastic – about 5 mins.
Place the dough in a lightly oiled bowl and cover with a damp cloth or tea towel. Set aside until doubled in size – 60-90 mins depending on how warm your kitchen is.
Repeat the process to make the dark rye dough, adding cocoa powder and molasses to the flour mix.
When both doughs have risen and are ready to shape, divide each rye dough in half – use a scale if you want them to be very even. Roll each piece of dough out, until you have 4 rectangles approximately 12 x 8 inch in size.
For a finished loaf with a Dark Rye crust, place a light rye rectangle on top of a dark rye rectangle. For a Light Rye crust, place dark rye on top of light. Starting from the shorter side, roll up tightly.
Place each loaf in a greased 9 x 5 inch loaf pan or on parchment on a baking sheet. Cover with damp cloth and leave to rise again, until doubled in size. Bake in an oven preheated to 350 F for approximately 30-35 mins. Turn the pans halfway through to ensure even baking. The loaves are done when the internal temperature probe reaches 185 degrees C.
Remove from the pans and cool on a wire rack. Don’t be tempted to slice before it is completely cool!
Enjoy straight away, or store in a cool dry place or in the freezer.
This is Absolutely the Best Vegan Challah Recipe (+ Two Surprising Ingredients) and it came about by accident one morning at 5am when I ran out of one ingredient and had to resort to another.
More Community Recipes
Sometimes we all need a little inspiration to mix up our regular recipe rotation. Our Community Recipes feature is for just that – to share our favorites and hear from a variety of people in our community. Since you’ve read Jane’s, do you feel inspired to share your own recipe? Don’t forget to get in touch to share your vegan recipe too!