Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Jane's Vegan Marbled Rye Bread

Vegan Marbled Rye Bread

  • Author: Jane Rubin
  • Prep Time: 30-35 minutes
  • Cook Time: 2-3 hours
  • Total Time: 53 minute
  • Yield: 2 loaves

Ingredients

For light rye dough:

1 cup warm water

2 1/4 tsp active dry yeast + 1 tsp sugar 

35ml vegetable oil 

2 cups all purpose flour 

1 1/3 cups rye flour 

2 tbsp sugar 

1 1/2 tsp salt 

2 tsp caraway seeds 


For the dark rye dough:

3/4 cup warm water 

2 1/4 tsp active dry yeast + 1 tsp sugar 

35ml vegetable oil 

1/4 cup molasses 

2 cups all purpose flour 

1 1/3 cups rye flour 

2 tbsp sugar 

1 1/2 tsp salt 

2 tbsp cocoa powder 

2 tsp caraway seeds


Instructions

  1. 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.

  2. 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. 

  3. Turn the dough out of the bowl and knead on a lightly floured surface until smooth and elastic – about 5 mins. 

  4. 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.

  5. Repeat the process to make the dark rye dough, adding cocoa powder and molasses to the flour mix.

  6. 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.

  7. 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.

  8. 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.

  9. Remove from the pans and cool on a wire rack. Don’t be tempted to slice before it is completely cool!

  10. Enjoy straight away, or store in a cool dry place or in the freezer.


Keywords: rye bread, vegan rye loaf, marbled, homemade bread

%d bloggers like this: