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Josh’s Marbled Rye Bread

Total Time

Prep: 50 min + rising, Bake Time: 45 min + cooling


1 loaf (16 pieces)

This impressive marble rye bread may look like it would be difficult to make, but it's actually quite easy! The flavors of the bread are mild yet satisfying. And I enjoy eating it with just a simple spread of butter or on a hearty sandwich loaded with my favorite fixings. —Josh Rink, Milwaukee, Wisconsin
Josh's Marbled Rye Bread Recipe photo by Taste of Home


  • 5 cups bread flour, divided
  • 2 cups plus 1 tablespoon rye flour, divided
  • 1/2 cup potato flour
  • 1/3 cup nonfat dry milk powder
  • 2 tablespoons sugar
  • 2 tablespoons caraway seeds
  • 3 teaspoons instant or quick-rise yeast
  • 2-1/2 teaspoons onion powder
  • 2 teaspoons salt
  • 2-3/4 cups warm water (110° to 115°)
  • 1/4 cup vegetable oil
  • 2 tablespoons dark baking cocoa
  • 1 large egg, lightly beaten with 1 tablespoon water


  1. In a large bowl, whisk together 4 cups bread flour, 2 cups rye flour, potato flour, milk powder, sugar, caraway seeds, yeast, onion powder and salt. In another bowl, whisk together warm water and oil; pour over flour mixture and stir until combined. Dough will be sticky. Turn dough onto a lightly floured surface; with floured hands, knead dough, incorporating remaining 1 cup bread flour as needed until dough becomes smooth and elastic, 8-10 minutes. Divide dough in half. Mix dark cocoa powder with remaining 1 tablespoon rye flour; knead cocoa mixture into 1 portion of dough until fully incorporated.
  2. Lightly coat 2 large bowls with oil. Place 1 portion of dough into each bowl and turn to coat. Cover and allow dough to rise until doubled in size, 1 to 1-1/2 hours. Working with 1 portion of dough at a time, turn onto lightly floured surface; roll each into a 14x12-inch rectangle. Place dough with cocoa on top of remaining dough; starting with a long side, roll jelly-roll style to form a spiral, pinching seam together to seal. Place seam side down in a greased 13x4-inch Pullman loaf pan, tucking ends under to form smooth loaf. Loosely cover pan with damp cloth or plastic wrap and allow to rise until doubled in size, 1 to 1-1/2 hours; dough should rise about 1/2 to 3/4 inch above edge of loaf pan.
  3. Brush loaf with egg wash; using a sharp knife, cut 3-4 deep diagonal slashes on top of loaf. Cover with nonstick foil and place in preheated 400° oven; bake 15 minutes. Reduce heat to 375° bake 20 minutes. Remove foil; bake until loaf is deep golden brown and reaches an internal temperature of 200° when measured with an instant-read thermometer, about 10 minutes longer. Remove from oven; allow to cool 10 minutes. Remove loaf from pan. Cool completely on wire rack.

Nutrition Facts

1 slice: 273 calories, 5g fat (1g saturated fat), 12mg cholesterol, 312mg sodium, 49g carbohydrate (3g sugars, 4g fiber), 8g protein.

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