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Marbled Rye

Fantastic Marbled rye by Erin O'Brien of @tallpoppycakes. It tastes even better than it looks!

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  • 500g stoneground white flour
  • 7g yeast
  • 10g salt
  • 310g water

Mix ingredients, knead. Add more water if necessary to make a soft dough


  • 200g dark rye flour
  • 200g whole wheat flour
  • 100g white bread flour
  • 2 T molasses/dark treacle
  • 7g yeast
  • 10g salt
  • 310g water


  1. Mix treacle or molasses in with the water, then add to the dry ingredients. Knead until a nice soft dough is achieved, adding more water if necessary.
  2. Leave both doughs to rise, until significantly risen. I usually leave them in a cool place for 3+ hours, or overnight.
  3. Shape the white dough into a rectangle, roughly 9" x 13". Place on a well floured board or tray. Shape the rye dough into the same shape, place on top of the white dough.
  4. Roll the dough up along the longer side, brushing off excess flour as you go.
  5. Cut the log of dough in half, place on a well floured baking sheet, leave to proof for about an hour, or until significantly increased in size.
  6. Bake at 250 for 15 minutes, then reduce the temperature to 200 for another 30-40 mins. Check whether it is fully baked, ( if not, leave for another 5-10 mins.
  7. Place on a rack to cool, covered with a clean tea towel.

Added by: TallPoppyFoods

Tags: Bread Rye

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Tasty result though rye dough awkward to handle as very tacky & tended to go in holes when stretched (as you might expect for rye) so mine didn't look as neat as the picture. I made a loaf as suggested & cut the remaining dough into 1cm slices; encouraged them back into rounds & baked for 10 mins at 230 fan. Nice rolls.

Vren 08 November 2015

This recipe reads very well, I've been baking bread for many many years now, all kinds, but I never considered a marble Rye. Although I have made many rye breads in both Canada and here in the UK( my home country), I will give this recipe a definite try.

Reuben Crutchley - Reub 04 July 2013


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