Easier than it looks, this Gluten Free Marble Rye is as delicious as it is beautiful. It has a tight crumb that’s perfect for sandwiches!
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I’m one quarter Irish (my grandma was Irish) and although I didn’t really grow up eating a lot of Irish foods, I’ve always loved corned beef. And when I think of corned beef, my mind immediately goes to a corned beef sandwich. Then when I think of a corned beef sandwich, it automatically goes to rye bread. And when I think of rye bread, the one sandwich I think of most is a Reuben. See how my mind works?
It’s like those books my kids used to love when they were little — “If You Give a Mouse a Cookie” where I’m the mouse and the cookie is corned beef! If you give Kim some corned beef, she’s gonna wanna make a sandwich out of it, hahaha! To make a long story short, I wanted a Reuben so I made some gluten free marble rye.
I had never made marble rye before, let alone gluten free marble rye. But I did make gluten free “mock” rye bread because, as you know, rye flour also contains gluten so we can’t have it. And rye bread is, naturally, made with rye flour. So I had to make something that tasted like rye, or at least what our minds think of when we think of rye. And that starts with caraway seeds. Let’s look at the rest of the ingredients you’ll need, too.
Ingredients Needed for Marble Rye
- Kim’s gluten free bread flour blend — at this point, do you even need to ask if you can use a store bought blend? You already know what the answer will be, but if you’re new here, a store bought blend just won’t cut it. You won’t get the same results. I wish that were the case and it would be so much easier on not just you, but me as well. The truth is, I hate making my own flour blends, haha! But I just suck it up and do it because I know I’ll get the best results.
- Granulated sugar — there’s only a couple of tablespoons in this dough, so it’s not a sweet dough at all. Just needs to be there to help feed the yeast and tenderize the dough.
- Kosher salt
- Yeast — I always use this instant yeast (affiliate link). If all you have access to is active dry yeast, here’s an article on how to substitute that in recipes calling for rapid rise or instant yeast.
- Milk — Whole milk is what I use
- Caraway seeds
- Unsweetened cocoa powder
How to Get The Flavor of Rye Without Rye Flour
Since I’ve already made a German style mock “rye” bread, I already found the best way to get the flavor of rye without the flour. The trick is to use caraway seeds, but to grind them in a spice grinder (affiliate link) into a fine powder. This powder gives us the taste of rye, or at least what we’re used to tasting when we taste rye (caraway) without adding loads of seeds. But if you’re a seeded rye lover, you can still add a tablespoon or two of seeds to the dough without overwhelming it with too many.
Flavoring and Shaping (It’s Easier Than You Think!)
I never thought I’d be cutting into my first gluten free marble rye and seeing a perfect swirl of light and dark bread. I somehow thought it wouldn’t work because it was just too darn easy to shape! You may have heard me mention Peter Reinhart before, but in case you don’t know who he is, he’s a very famous bread baker. He’s written several cookbooks and also taught a few classes on Craftsy, all of which I’ve read and “attended” just to soak up any and all knowledge that I can about bread baking. He shows several techniques for shaping, but I prefer the swirl so that’s what I chose to do.
Make the Dark Rye
Before shaping, we need to separate the dough and add a few things to make a dark rye. To start, scoop out roughly 2/3 of the dough and place it on a well-floured surface. Leave the other 1/3 of the dough in the bowl and add the molasses and cocoa powder and mix well. It sounds strange to add cocoa powder to savory bread, but trust me. This will NOT make the bread taste at all like chocolate. It’s just for coloring.
Shape the Loaf
Remove this from the mixer onto your well-floured counter and briefly knead just to make it into a smooth mass. Do the same for the lighter dough. Flatten them out slightly and place them on a parchment-lined baking sheet and cover the baking sheet with plastic wrap. Put it in the freezer for 15-20 minutes. This will allow you to shape the bread without too much sticking, as this is a naturally sticky dough.
Remove the dough from the freezer and place each piece on a well-floured surface. Roll or pat the light dough into a rectangle about 1/2 to 3/4-inch thick and wide enough to fit into an 8 by 4-inch loaf pan. Then roll or pat the dark dough into 1/4 to 1/2-inch thick and place it on top of the other dough. Press to adhere (you don’t have to worry about it not adhering because this is a stickier dough). Roll up, just like you would cinnamon rolls! Place the loaf into a greased 8 1/2 by 4-inch loaf pan and cover with plastic wrap to rise a second time. Slash and bake and you’ve got yourself a superb loaf of gluten free marble rye bread that will go toe-to-toe with any gluten filled rye bread out there!
There’s nothing standing between you and that deli sandwich you’ve been wanting for so long. With this Perfect Gluten Free Marble Rye, grab your corned beef or pastrami and get to it!
Perfect Gluten Free Marble Rye
- 1 recipe Fabulous Gluten Free Italian Bread dough
- 2 tbsp ground caraway seeds
- 1 tbsp whole caraway seeds, if desired
- 1 tbsp molasses
- 2 tbsp unsweetened cocoa powder
- Add ground caraway seeds (and whole, if using) to the dry ingredients from the dough recipe. Mix the dough as instructed in the recipe directions and allow to bulk ferment until doubled in size, an hour or two. Refrigerate overnight.
- The next day, remove ⅔ of the dough and place it onto a well-floured counter. To the other ⅓, add the molasses and cocoa powder and mix completely. Dump this dough onto a well-floured counter. Knead each piece of dough until smooth and place it on a parchment-lined baking sheet. Cover loosely with plastic wrap and freeze for 15-20 minutes. This will make the dough less sticky and easier to shape.
- Remove the dough from the freezer and roll or pat the light dough on a well-floured surface into a ½ to ¾-inch thick rectangle wide enough to fit into an 8½ by 4-inch loaf pan. Roll or pat the dark dough into a ¼ to ½-inch thick rectangle that's a little less wide. Place it on top of the light dough and press all around to adhere, using a rolling pin if need be.
- Roll up dough as tightly as possible, just like you would for cinnamon rolls. Place the loaf into a greased 8½ by 4-inch loaf pan, seam side down. Cover loosely with plastic wrap and place in a warm, draft-free area and proof until nearly doubled in size.
- Preheat oven to 450° F and place a shallow pan on the bottom rack.
- Using a lame or sharp knife, slash the top of the dough in 5-6 places to about ½-inch deep. Place the loaf in the oven and pour 1 cup of very hot tap water into the shallow pan. Bake for 15 minutes and then reduce temperature to 400° F. Bake for another 30-35 minutes, or until a thermometer inserted into the center registers 200° F. If the bread is getting too dark on top, cover loosely with foil halfway through baking.
- Remove from oven and cool in pan 10 minutes. Turn out of pan and cool completely before slicing. Bread will keep at room temperature, well wrapped, for a few days. For longer storage, cut into slices and flash freeze on a baking sheet about one hour, wrap in plastic wrap, and place in a ziptop bag or sealed container. Frozen slices will last in the freezer for 2-3 months.
Technique adapted from Peter Reinhart’s “Artisan Bread Making” on Craftsy.com