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Seeded Marble Rye Bread

Recipe photo courtesy of Marcus Nilsson

The addition of cocoa powder in the darker dough gives this bread its striking two-toned appearance and an earthier, deeper flavor than regular rye. The soft, supple doughs are easy to work with and require little to no bench flour when kneading and forming.

Source: Martha Stewart Living, October 2017
Total Time Prep Yield

Ingredients

Light Rye

Dark Rye

Directions

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