Marble Rye Sourdough Bread

Delicious cinnamon roll pastry showcasing the art of stretch and fold technique for perfect bread baking.

Marble Rye Sourdough Bread is a soft, pan-baked loaf made by rolling together light wheat dough and dark rye dough to create a beautiful natural swirl. Each slice looks impressive, but the bread itself is simple, soft, and full of flavor. Perfect for sandwiches, toast, or enjoying on its own. Try this recipe and see how easy it is to bake a loaf that looks as good as it tastes!

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Prep Time 1

Cook Time 50

Fermentation Time: 9

Total Time 10 50

Servings 1 loaf

Calories 1955

Ingredients

Dark Rye Dough:

200 g whole wheat flour
50 g rye flour
160 g water
75 g active sourdough starter
6 g salt
5 g coffee powder chicory or barley coffee, grain

Light Wheat Dough:

250 g all purpose flour
160 g water
75 g active sourdough starter
6 g salt
5 g butter

Instructions

In a mixing bowl, combine the water, sourdough starter, grain coffee powder, and flours for the dark dough.
Knead until a cohesive dough forms. Cover and let it rest for 15 minutes.
In a separate bowl, mix the flour, water, and sourdough starter for the light dough until combined.
Lay thin slices of butter over the surface of the dough. Cover and let it rest for 15 minutes so the butter can soften. Add the salt to the dark dough and knead until the dough pulls away from the bowl and forms a smooth ball. Cover and let it rest for 15 minutes.
Add the salt to the light dough and knead until smooth and elastic, fully incorporating the butter.
Over the next two hours, perform four sets of stretch and folds for each dough, spacing them about 30 minutes apart. Work with each dough separately. After the final fold, let both doughs rest for 15 minutes.
Roll the light dough into a rectangle roughly the length of your loaf pan.
Roll the dark dough into a slightly smaller rectangle. Place the dark dough on top of the light dough and gently press it in so the layers stick together.
Starting from the short side, roll the layered dough tightly into a log, like a cinnamon roll. Keep even tension, but do not squeeze. This single roll is enough to create a clear swirl.
Pinch the seam closed and place the loaf seam-side down into a lightly greased or parchment-lined loaf pan.
Cover and let the loaf rise at room temperature for about 3 to 4 hours, until puffy and clearly risen.
Once risen, you can bake the loaf the same day or refrigerate it overnight. If refrigerating, bake straight from the fridge.
Preheat the oven and bake:
With convection (fan): Bake at 240°C / 465°F for 25 minutes, then reduce to 210°C / 410°F and bake uncovered for another 25 minutes.
Without convection (no fan): Bake at 250°C / 480°F for 25 minutes, then reduce to 220°C / 430°F and bake uncovered for another 25 minutes.
Remove the loaf from the pan and let it cool completely on a rack before slicing. The swirl will be most defined once the bread has fully cooled.

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