Marble Rye Bread

Directions

• Step 1 You will be making two bread doughs, one lighter and one darker. Both are the same but one has the addition of cocoa powder, they must be made separately – In a stand mixer with bread dough attachment, gently mix together 1 1/4 cup bread flour, 1/2 cup rye flour and 6 tbs water.
• Step 2 With mixer on low, add in yeast, salt, caraway seeds, molasses until combined.
• Step 3 Add another 6tbs water and continue mixing until dough forms and is no longer sticking to the bowl.
• Step 4 Move dough to an oiled bowl and cover.
• Step 5 Repeat the above, adding 1 tbs unsweetened cocoa powder to your flours. Transfer dough to an oiled bowl, cover and let them both rest for 1 hour.
• Step 6 After an hour, punch both dough balls down to remove all air pockets.
• Step 7 Take lighter dough and flatten using a rolling pin on a lightly floured surface until you have a rectangle the length of your bread pan, approximately 1/2 inch thick, making sure the dough is even in thickness. Take darker dough and repeat, flattening using a rolling pin. Place the darker dough and place on top of the other.
• Step 8 Starting on the shorter end of your rectangle, start rolling the dough into a log.
• Step 9 Place rolled dough into a greased bread pan and allow to rise for another hour in a warm place.
• Step 10 After dough has risen to the top of your pan, make egg wash by whisking an egg in a medium sized bowl. You can also preheat your oven to 400 degrees at this time.
• Step 11 Using a pastry brush, brush the top of your loaf with egg wash and sprinkle an additional tsp of caraway seeds on top if desired.
• Step 12 Make three slits on top of the loaf using a sharp knife so the steam can escape.
• Step 13 Place loaf pan in the center of your preheated oven and bake for 45M or until internal temp is 185 degrees.
• Step 14 Allow bread to cool, and store in an airtight container at room temperature for up to 1 week. Enjoy!