Homemade Marble Rye Bread That’ll Instantly Upgrade Any Sandwich

This beautiful, swirled marble rye bread is as satisfying to eat as it is to look at. With its light and dark rye doughs twisted together, it’s the ultimate sandwich bread—soft on the inside with just the right chewy bite. Each slice looks like a little piece of art. It’s easier than it looks, way more delicious than store-bought, and honestly? It makes any lunch feel fancy—even if you’re eating it at your desk in the office.

Ingredients

• For Each Dough:
• 1 cup rye flour
• 1 cup bread or all-purpose flour
• ¾ cup warm water
• 1 tbsp vegetable oil
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp active dry yeast
• ½ tsp caraway seeds (optional for flavor)
• Extra for Dark Dough:
• 1 tbsp molasses
• 1 tbsp unsweetened cocoa powder

Directions

1. Make the Doughs (Light + Dark):
2. In two separate bowls, mix half of the flour, yeast, warm water, caraway seeds, sugar, oil, and salt (split between both doughs).
3. For the dark dough, add cocoa powder and molasses. For the light dough, skip those.
4. Mix each dough until soft and elastic, kneading for 8–10 minutes. Add more flour as needed.
5. Place each in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours.
6. Shape the Swirl:
7. Punch down both doughs. Roll each into a rectangle of equal size.
8. Stack them, then roll tightly into a log. Twist a bit at the end to create the marble swirl.
9. Place in a greased loaf pan. Cover and let rise again for 30–45 minutes.
10. Bake:
11. Preheat oven to 375°F (190°C).
12. Bake for 30–35 minutes or until golden and hollow-sounding when tapped.
13. Let cool before slicing (I know, it’s hard to wait).