Marbled Rye Bread Made With Fresh Milled Flour

This marbled rye bread made with fresh milled flour is so fresh and aromatic! This recipe is such an enjoyable one to make because you get to roll up the two layers, slice into the dough, and then reveal a stunning, unique design each time. I start with a single dough, divide it in half, and then mix in a few extra ingredients to create the darker swirl. So, follow the recipe as written for a beautiful marbled Rye loaf, or make a loaf entirely with the light dough for a traditional rye bread. But, if you are craving a more robust flavor, then you can use all the dark dough for a rich, hearty rye. So, If you love a flavorful Reuben sandwich or a perfectly grilled melt, this bread is just what you need!

What Wheat Berries Do I Use To Make Marbled Rye Bread With Fresh Milled Flour?

To make marbled rye bread, you want to use mostly a hard wheat. This is because the hard wheat will allow for gluten formation which will give you nice stretchy dough, which in turn make a nice soft loaf of bread. So, I like to use a hard white wheat with a little Rye. But, you could also use a hard red wheat with a little rye as well. To make this change, you may need to increase the amount of hard red by just a bit.

Hard White Wheat VS Whole Rye Berries

I wanted to just show you up close the difference in how the hard white wheat looks vs the whole Rye berries. How beautiful all these whole grains are. I love being able to mill my own flour, and have so many options to choose from. Each grain yields it’s own flavor, color, aroma, and texture. So, play around with them in blends when you have a recipe that you know and love. That way you can experience all these differences, and then decide what grains you prefer for which breads and baked goods. I could go on all day about this, but I want to stick with the recipe at hand for now.

I do have a post & video all about the different common wheat varieties and what to use them for, HERE is my wheat berry post. To watch my video, you can see that HERE.

What Gives Rye Bread That Strong Flavor?

What is the flavor of Rye bread, have you ever wondered that? Well, surprisingly, the flavor that you think of when you think of Rye Bread is not Rye at all. The “Rye” taste you have come to know and love is actually Carraway seeds. You can adjust this recipe to have no carraway seeds for a very mild and beautiful bread. OR increase the Carraway seeds to 3 TBSP for a strong aromatic rye! Play with the amount, and see what your family’s favorite way is.

Ideas To Make With Fresh Milled Flour Marbled Rye Bread

While Marbled Rye Bread seems to be most known for a delicious Reuben sandwich however, here are some other great ideas of ways to enjoy it:

• Grilled Cheese – The rich flavor pairs perfectly with melty cheese.
• Avocado Toast – A hearty twist on a classic favorite.
• Toast – Top with butter, honey, or jam for a sweet start.
• Croutons – Cube and toast for a bold addition to salads or soups.
• Deli Sandwiches – Load it up with turkey, pastrami, or roast beef.
• Turkey Bacon Melt – Layer turkey, crispy bacon, and cheese for a savory treat.
• Patty Melt – A classic burger with caramelized onions and cheese on toasted rye.

Marbled Rye makes a beautiful sandwich no matter what toppings you decide. But, lately, I have been enjoying this as a grilled cheese with bacon, lettuce, and tomato, alongside some amazing Tomato Basil soup. Let me know in the comments down below what your favorite way to enjoy Rye Bread is.

Ingredients To Make Marbled Rye With Fresh Milled Flour

• 4-4&1/2 cup Fresh Milled Flour 500g (I milled 400g hard white wheat and 100g of Rye Berries)
• 1&1/2 cup water 350g
• 2 TBSP softened butter 28g
• 2 TBSP maple syrup 43g (You can sub for honey or sugar)
• 1&1/2 tsp sea salt 9g
• 2&1/4 tsp active dry yeast
• 1 TBSP Carraway Seeds (You can increase this if you like a really strong Rye Bread)

Dark Dough Add-In After Dividing

• 1 TBSP Molasses 20g
• 1 TBSP cocoa powder 14g

Instructions To Make Fresh Milled Flour Marbled Rye Bread

Make The Dough

1. Firstly, Mill the flour.
2. To a stand mixer, add water, butter, maple syrup, Carraway seeds, and sea salt, then mix ingredients to combine.
3. Then, add flour and active dry yeast to the stand mixer, and start to mix until all the dry flour is combined.
4. Cover and let it sit at room temperature for at least 15 minutes, up to 2 hours to allow the fresh milled flour to absorb the liquid, and also for the bran to soften.
5. Start the kneading process. This could take anywhere from 7-25 minutes with fresh milled flour. This varies greatly, so the best way to check if the dough is done being kneaded, is to check for a window pane test. You are just looking for nice stretchy dough.

Divide The Dough In Half

1. Once the dough is nice and stretchy, remove half the dough and place in a buttered bowl that is big enough to allow the dough to double, and then cover the bowl to allow the dough to rise. This will be your light rye portion of dough.
2. The other half of the dough will be the dark rye portion. So, to dark dough portion, add molasses and cocoa powder. Knead those ingredients in, just until combined. (Don’t over knead the dough.) Cover this dough and allow it to rise.
3. I go by my light dough, and watch for it to double. This will typically take 1 to 2 hours.

Roll Up The Dough

1. Heavily butter your bread pan so your bread won’t stick, then place the shaped loaf into the prepared pan. (OR line with parchment paper)
2. After the light dough has doubled in size, flatten the dough into a rectangle that one side is slightly shorter than your bread pan. I like to use some softened butter on my hands and work surface to shape the dough.
3. Then, flatten the dark dough portion to a very slightly smaller rectangle. Lay the dark dough on top of the light dough. Roll the dough up with the shorter side of the rectangle facing you. So that when the dough is rolled up into a log, it will fit perfectly into your bread pan. I like to pinch the ends of the light dough over the dark dough. Place the rolled loaf in the prepared bread pan.
4. Cover, and let rise for about 45-60 minutes until almost double, and puffy looking.

Bake The Rye Bread

1. Preheat oven to 350*F towards the end of this second rise time.
2. Bake for 45-55 minutes, until the internal temperature of the center of the loaf reaches 190*F.
3. Remove from pan to a cooling rack, allow to cool at least 2 hours before slicing.
4. Slice and enjoy!

How To Store FMF Marbled Rye Bread

How To Store- To store this FMF Marbled Rye bread, keep in an airtight container, or bag. Then, keep on the counter for 2-3 days. For longer storage, place in a freezer safe bag and freeze for up to 4 months. (Make sure the loaf has cooled completely before freezing, best results to freeze the same day as it is baked.) You can even slice the bread before freezing, so you can just grab what you need out of the freezer. To thaw, sit on the counter, and let come to room temperature.

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Marbled Rye Bread Made With Fresh Milled Flour Printable Recipe

Marbled Rye Bread Made With Fresh Milled Flour

This marbled rye bread made with fresh milled flour is so fresh and aromatic! This recipe is such an enjoyable one to make because you get to roll up the two layers, slice into the dough, and then reveal a stunning, unique design each time. I start with a single dough, divide it in half, and then mix in a few extra ingredients to create the darker swirl.

Print Recipe Pin Recipe

Course bread

Servings 1 5×9 loaf

Ingredients

  

• 4- 4&1/2 cup Fresh Milled Flour 500g I milled 400g hard white wheat and 100g of Rye Berries
• 1&1/2 cup water 350g
• 2 TBSP softened butter 28g
• 2 TBSP maple syrup 43g You can sub for honey or sugar
• 1&1/2 tsp sea salt 9g
• 2&1/4 tsp active dry yeast
• 1 TBSP Carraway Seeds You can increase this if you like a really strong Rye Bread

Dark Dough Add-In After Dividing

• 1 TBSP Molasses 20g
• 1 TBSP cocoa powder 14g

Instructions

 

• Firstly, Mill the flour.
  
• To a stand mixer, add water, butter, maple syrup, Carraway seeds, and sea salt, then mix ingredients to combine.
• Then, add flour and active dry yeast to the stand mixer, and start to mix until all the dry flour is combined.
• Cover and let it sit at room temperature for at least 15 minutes, up to 2 hours to allow the fresh milled flour to absorb the liquid, and also for the bran to soften.
• Start the kneading process. This could take anywhere from 7-25 minutes with fresh milled flour. This varies greatly, so the best way to check if the dough is done being kneaded, is to check for a window pane test. You are just looking for nice stretchy dough.
  
• Once the dough is nice and stretchy, remove half the dough and place in a buttered bowl that is big enough to allow the dough to double, and then cover the bowl to allow the dough to rise. This will be your light rye portion of dough.
• The other half of the dough will be the dark rye portion. So, to dark dough portion, add molasses and cocoa powder. Knead those ingredients in, just until combined. (Don’t over knead the dough.) Cover this dough and allow it to rise.
  
• I go by my light dough, and watch for it to double. This will typically take 1 to 2 hours.
• Heavily butter your bread pan so your bread won’t stick, then place the shaped loaf into the prepared pan. (OR line with parchment paper)
• After the light dough has doubled in size, flatten the dough into a rectangle that one side is slightly shorter than your bread pan. I like to use some softened butter on my hands and work surface to shape the dough.
• Then, flatten the dark dough portion to a very slightly smaller rectangle. Lay the dark dough on top of the light dough. Roll the dough up with the shorter side of the rectangle facing you. So that when the dough is rolled up into a log, it will fit perfectly into your bread pan. I like to pinch the ends of the light dough over the dark dough. Place the rolled loaf in the prepared bread pan.
  
• Cover, and let rise for about 45-60 minutes until almost double, and puffy looking.
  
• Preheat oven to 350*F towards the end of this second rise time.
• Bake for 45-55 minutes, until the internal temperature of the center of the loaf reaches 190*F.
• Remove from pan to a cooling rack, allow to cool at least 2 hours before slicing.
• Slice and enjoy!
  

Video

Notes

How To Store- To store this fresh milled flour Marbled Rye bread, keep in an airtight container, or bag. Then, keep on the counter for 2-3 days. For longer storage, place in a freezer safe bag and freeze for up to 4 months. (Make sure the loaf has cooled completely before freezing, best results to freeze the same day as it is baked.) You can even slice the bread before freezing, so you can just grab what you need out of the freezer. To thaw, sit on the counter, and let come to room temperature.

 

Keyword carraway bread, carraway seeds bread, fmf rye bread, fresh milled flour rye bread, marbled rye, rye, rye bread, swirl bread

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