Marble Rye Bread on a wooden cutting board

Dave’s Café Marble Rye Bread

Marble Rye Bread on a wooden cutting board

Dave's Café Marble Rye Bread

Dave Palmer
The savory taste of marble rye is an integral factor in the flavor of two favorite sandwiches from the Dave's Café menu. Did you know you can make it yourself? It's a very satisfying bake that's so pretty and delicious!
5 from 1 vote
Prep Time 30 minutes
Cook Time 35 minutes
Proofing Time 1 hour
Total Time 2 hours 5 minutes
Course Anytime Food
Cuisine American
Servings 1 loaf
Calories 179 kcal


  • 270 g AP flour
  • 80 g light rye flour
  • 60 g pumpernickel flour
  • 35 g potato flour
  • 21 g dry milk
  • 5 g onion powder
  • 11 g kosher salt
  • 19 g granulated sugar
  • 7 g instant yeast
  • 300 g water
  • 28 g vegetable oil

Natural Coloring

  • 4 g dark cocoa powder
  • 5 g rye flour

Egg Wash

  • 1 egg (beaten)


  • Mix all dry ingredients together except the natural coloring (cocoa powder and additional rye flour).
    270 g AP flour, 80 g light rye flour, 60 g pumpernickel flour, 35 g potato flour, 21 g dry milk, 5 g onion powder, 11 g kosher salt, 19 g granulated sugar, 7 g instant yeast
  • Slowly add the warm water (110 °F is ideal... no more than 119 °F) and knead in a stand mixer until fairly smooth.
    300 g water
  • Continue to knead and drizzle on the oil as you knead allowing it to absorb into the dough. The result will be quite sticky unlike other bread doughs.
    28 g vegetable oil
  • Place half the the dough in an airtight container with room for it to double.
  • Mix the remaining ingredients together and knead it into the remaining dough until consistent in color.
    4 g dark cocoa powder, 5 g rye flour
  • Place the darker colored dough in a separate airtight container to proof.
  • After both doughs double in volume (30-60 mins), instead of punching down, pat them each into a rectangle on a sheet of parchment paper.
  • Place one rectangle on top of the other being careful not to trap air between the two layers, and roll it up into a loaf shape.
  • Place the loaf into a standard (1 lb) loaf pan and cover with a damp towel or shower cap. Do not wrap too tightly, you just don't want it to dry out.
  • Pre-heat the oven to 350 °F. Allow to proof until the loaf rises about 1 inch above the top of the loaf pan. Check proof with a poke test.
  • Brush the top with beaten egg for a golden brown bake.
  • Bake for 35 mins or until it reaches an internal temperature of 195 °F
  • Allow the loaf to cool completely before slicing for best texture.


This bread take a little longer to proof than plain wheat flour bread. Be patient, and you will be rewarded with delicious bread.


Serving: 1sliceCalories: 179kcalCarbohydrates: 32gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 15mgSodium: 371mgPotassium: 142mgFiber: 3gSugar: 3gVitamin A: 36IUVitamin C: 0.4mgCalcium: 29mgIron: 2mg
Keyword artisan bread, baked, baking, bread, dough, rye
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AboutDave Palmer

Chef Dave Palmer was born in the Southeastern United States (AL), moved to Atlanta, GA as a kid, and rural Florida as an adult. After a successful six year run as owner/operator chef of Dave's Cafe & Gifts, his focus has shifted home to raise his four kids. Feeding them healthy whole foods, less processed junk, and sharing his kitchen creations so other can do the same have become his mantra. Let's get cooking!

Follow Chef Dave Palmer (@chefdavepalmer) on Instagram for photos of what's cooking now in his kitchen!