Adapted from Peter Reinhart’s Marbled Rye. This is an enriched bread, and the sourdough culture is spiked with additional yeast for the second rise. For a pure sourdough culture the instant yeast can be omitted and rise time increased.

Makes two loaves

Mix Dough

Make two loaves, one at a time:

• 300g sourdough starter (100% hydration)
• 162g water
• 233g bread flour
• 170g rye flour
• 28g shortening, butter, or oil
• 21g molasses
• 11g salt
• .5t commercial yeast

Add to the second loaf:

• 18g caramel color

Optional:

• 1.5t caraway seeds

Proof

Rise until doubled (3 1/2 hours), cut each dough into 4 and shape squares roughly 1/2 thick and the length of the loaf pans. Layer largest to smallest: light, dark, light, dark, and roll, tucking in the ends.

Rise a second time until close to the top of the pans (2 hours).

Bake

1 hour before baking preheat oven to 475F.

After 5 minutes lower temperature to 375, and bake for 15 minutes. Lower temperature to 350 and bake for an additional 25-27 minutes. Final internal temperature should be 190. Aim for a light brown crust, tent with foil if the top starts to brown too early.