Two differently tinted doughs combine to create this beautifully spiraled loaf.Whether hugging favorite sandwich fixings or simply slathered with softened butter, each caraway-flecked slice is as gorgeous as it is delicious.No need for two loaves? Share one with a friend, or wrap and freeze one for later.

Marbled Rye Bread   Makes 2 (9x5-inch) or freeform loaves Ingredients Light dough: 2⅓ to 2⅔ cups (292 to 334 grams) all-purpose flour, divided ¾ cup (90 grams) rye flour* 2 teaspoons (6 grams) kosher salt 1 teaspoon (3 grams) instant yeast 1 teaspoon (3 grams) caraway seeds 1 cup (240 grams) warm water (120°F/48°C to 130°F/54°C) 2½ tablespoons (35 grams) vegetable oil 1 tablespoon (21 grams) molasses (not blackstrap) Dark dough: 2¼ to 2½ cups (281 to 312 grams) all-purpose flour, divided ¾ cup (90 grams) rye flour* 3 tablespoons (15 grams) unsweetened cocoa powder, sifted 2 teaspoons (6 grams) kosher salt 1 teaspoon (3 grams) instant yeast 1 teaspoon (3 grams) caraway seeds 1 cup (240 grams) warm water (120°F/48°C to 130°F/54°C) 2½ tablespoons (35 grams) vegetable oil 1 tablespoon (21 grams) molasses (not blackstrap) Topping: 1 large egg (50 grams) 1 tablespoon (15 grams) water 2 teaspoons (6 grams) caraway seeds Instructions For light dough: In the bowl of a stand mixer, whisk together 2⅓ cups (292 grams) all-purpose

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