hi the freshloafers,
I make this marbled rye bread purely for its aesthetic value. Its made with a dark and light whole rye/ wheat mixed dough. A great little bread to serve for brunch. It does also taste very nice! for details, photos and instructions to get that great swirl effect follow me back to mybreadandbrot.
http://mybreadandbrot.com/marbled-rye-bread/
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..on the internet. In this case, top Kiwi baker Dean Brettschneider probably deserves the credit (http://www.globalbaker.com/recipes/recipe008.htm). It may be he's not the first, in which case let's start a chain.
Anyway, it's a great loaf, I make it often. Have you tried it with caraway? With the cocoa and molasses, it enhances the complex flavours.
Oh yes, that is the same recipe that I found on ladleandwhisks, to whom I gave the credit!!. Thanks for pointing that out, I didnt know that. I will amend my blog post to acknowledge Brettschneider too.
Its funny because I thought of dean brettschnieder when I was making this bread. I have made the German Vollkorn bread from dean brettschnieder where he also uses cocoa to darken the dough, I should have made the connection, thanks that you made it for me!!
I must try it with caraway too!
That looks great! I am going to have to give that recipe a try.