After a bunch of nice breads in the BBA challenge, it was bound to happen.  Let’s just say that I have “issues” with this recipe.  In practice, it was not too different from the previous assignment (light whole wheat bread), except that such rye-containing doughs should not be kneaded very long, or they become gummy.

For Marbled Rye you prepare two batches of dough, one that gets a darker color from  the addition of caramel coloring or coffee. I chose coffee.  The first thing that I noticed was that my darker dough was not dark enough, but at that point it was too late and I couldn’t do anything, as the texture seemed perfect. I took a deep breath and moved on.


I formed the loaf, placed it in the pan, and it rose beautifully….


I recommend accepting Reinhart’s advice and shaping it free-form. My pan was not big enough, and the bread ended up with a boxy shape.   But, the most important thing for a marbled rye, is the marbling!  Which  in my case didn’t exist.  It just wasn’t there, it wasn’t anywhere!


I’m accepting names for my fiasco, which tasted pretty good, if that’s any consolation…  “Blobbed Rye”, “Faint Marbled Rye on Drugs”, “Drunk Baker’s Marbled Rye”…


With my self-confidence bruised, I will move on.

Nineteen breads down, twenty-four to go….

Please make sure you check the other bakers who already made this bread, and did a much better job than me:

Carolyn and Joe from Two Skinny Jenkins

Deborah, from Italian Food Forever

Mags, from The Other Side of Fifty

Oggi, from I Can do That

Txfarmer, with her gorgeous website in Chinese

Paul, from Yumarama Artisan Bread

16 thoughts on “BBA#19: MARBLED RYE

  1. If that’s what you consider a failure, I would be embarassed to let you in my kitchen. Granted, it’s not overly marbled, but your crumb is beautiful. And I believe you when you say it tasted great.


  2. I’m laughing myself silly here. Not AT you, well probably not with you either…lol. But I just found your new name choices for this bread hilarious! Gaaarp’s right, your crumb is lovely and your bread was a success.

    I’ve seen other comments about the bread pan size being too small and I thought the same thing. A 9″ pan would have worked much better.


  3. Thanks so much for my morning laugh! I love the picture of you holding your bread up to the perfect bread in the photo!

    The photo of the slices reminds me of a game we used to play as kids, looking up at the clouds and trying to make out images. The slice on the right, in that photo, sort of looks like a dogs head. So you are a true artist!!

    Just eat the evidence and no one will know.

    I am about to start my rye bread this morning and was considering the “Marbling technique”. I think I will go spiral.


  4. Cindy… I think going spiral is THE best way… also, from the experience of previous bakers, the best way to color the dough would be caramel powder. Apparently that’s how you get it nice and dark. Live and learn..

    Mustangterri, thank you! It tasted good, particularly with ham and mustard.. love it!
    Next time I will add a little more caraway seeds, not everyone enjoys their flavor, but I definitely liked it.


  5. Thanks for including my website! Yours is fluffy and high risen, all signs of a good sandwich loaf, so don’t be so hard on yourself. Like I showed in my blog, I failed miserably at shaping this bread twice before getting it semi-decent. I really don’t think this amount of dough work well in a 8.5X4.5 pan as suggested in the recipe, a free form loaf, or a bigger loaf pan probably would have worked better.


  6. Pingback: Bread Baker’s Apprentice Challenge: Marbled Rye — Pinch My Salt

  7. Pingback: CREAMY BROCCOLI SOUP | Bewitching Kitchen

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