I’ve always envied those with a strong culinary heritage. My own origins are as murky as they are unexciting, with food appearing as a bit player, never the star. When asked, my general response is that I’m a European mutt, maybe Russian at most, or Ukranian, or German, or Austrian, or…

Clues are scant and hard to verify. There are stories, like family lore, that could be as close to fact as fairy tales. Anyone with the truth is long gone. The best evidence I have are photos, especially of my dad’s side, seen through a Kodaslide, illuminating the past in every sense of the word. Seen in 3D, there’s my teenaged grandparents at the pool, my dad and aunt as toddlers dressed in some unfortunate plaid jumpsuits, my other aunt as a child running away from what seems like a dead body lying in the grass; some of these moments in time raise more questions than answers.

My Great Grandmother May, Circa 1955

Naturally, I’m most drawn to images depicting holidays and dinner parties, the grand celebrations and feasts of yore. There, I can’t help but notice the towers of bread, stacked instead of splayed, like two pillars a the center of the table. Though it’s hard to identify much else, I know this for sure: it’s rye bread on display.

It turns out, I’m like rye bread. Any number of countries could claim it as their own, offering compelling facts to make the case. In Scandinavia, you’ll find sweet and crisp rye breads like the Finnish rye and the crispbreads of Sweden, Norway, and Denmark. Eastern Europe, particularly Russia and the Baltics, is known for its dark, dense, and intensely flavored rye breads. Germany has a wide range of rye breads, from the robust and complex to the rich and varied, with Vollkornbrot being especially popular. Other notable rye breads include the tender and piquant rye of Southern Poland, the aromatic and flavorful rye of Bavaria, Switzerland, Austria, and Italy, and the rustic French-style Tourte de Seigle. In essence, rye bread is also a European mutt.

Jewish rye bread, lightly sour, sweet, and flecked with caraway seeds, is the food of my people. Marbled loaves especially have held a certain undeniable allure, rippled with undulating waves of dark, cocoa-tinted dough. I’ve long promised myself I’d make a loaf of my own, and so, for this World Bread Day, I finally have.

Of course, as you probably already guessed, I couldn’t simply pander to tradition to recreate what’s already been done millions of times before. Mine is a triple take on the concept, weaving in an even darker braid dyed with edible charcoal for maximum impact. Looking like a streaky challah, the tender yet dense texture evokes the best parts of a brioche and a pullman loaf combined. There’s a uniquely savory edge thanks to the distinctive seasonings and earthy whole grain flours, making its thick slices the ideal end caps to any deli sandwich.

Happea Vegans Not Yo Mami Pastrami on Rye

Other recipes will advise that caraway seeds are polarizing and thus optional. This is true, and I’d never look down on someone who wasn’t a fan. That said, I will advise that this is my recipe, and for me, they are not. Want a simple rye bread without seasonings or inclusions? Want to skip the different colors, the braiding and waiting, the long prep time to make that distinctive final swirl? That’s perfectly fine. That’s not this recipe.

Like the story behind rye bread itself, layered, winding, and shaped by time, my journey has led to something uniquely mine. I can’t recreate the original exactly, but I can honor its spirit. This rye bread is my version, rooted in tradition, but entirely my own.

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Yield: Makes 1 Loaf; About 12 Servings

Triple Marble Rye Bread

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Rye bread is equal parts sustenance, comfort, identity, and family lore. This striking three-part marbled, braided loaf is as unconventional as I am. Fantastic for making sandwiches, toast, or simply slicing and serving plain, it's an unforgettable savory bake that can't be ignored.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 3 hours 30 minutes

Total Time 4 hours 30 minutes

Ingredients

Rye Dough:

• 1 1/2 Cups Plain, Unsweetened Non-Dairy Milk, at Room Temperature
• 2 Tablespoons Granulated Sugar
• 2 1/4 Teaspoons Active Dry Yeast
• 1/4 Cup Sauerkraut Juice
• 3 Tablespoons Olive Oil
• 3 Cups Bread Flour
• 2 Cups Medium Rye Flour
• 1 1/2 Teaspoons Onion Powder
• 1 1/2 Teaspoons Salt

Flavors and Finishing:

• 1 Tablespoon Caraway Seeds
• 1 Tablespoon Dutch-Processed Cocoa Powder
• 2 Teaspoons Food Grade Charcoal Powder
• Additional Bread Flour, as Needed
• Plain, Unsweetened Non-Dairy Milk, for Brushing

Instructions

1. In a large mixing bowl, combine the non-dairy milk, sugar, and yeast. Allow about 10 minutes for the yeast to reactivate and make the liquid slightly frothy. Add in the sauerkraut juice and oil, stir to combine, then add in the bread flour, rye flour, onion powder, and salt. Mix well until the dough comes together, either by hand or using the dough hook in your stand mixer.
   
2. Continue to knead for about 10 minutes; the dough will still be fairly soft and sticky, but smooth and cohesive. Cover the bowl and let rise at room temperature until doubled in volume, about 1 1/2 hours.
   
3. Divide the dough into three equal parts and place in separate bowls. To one bowl, add the caraway seeds and knead to incorporate. If it's still too sticky to handle easily, slowly add in more flour, 1 tablespoon at a time, until you can create a smooth ball.
   
4. To the second bowl, add the cocoa powder, and knead to incorporate, along with more flour if needed. It may take a while until it's evenly colored and not streaky.
   
5. The same goes for the final bowl, adding the charcoal and more flour to achieve the right consistency. Take your time to make sure it's fully incorporated. Cover the bowls and let stand for 30 minutes to allow the gluten to relax again.
   
6. On a lightly floured surface, take one ball of dough at a time and slowly roll and stretch it out into even strands, each roughly 16 - 18 inches long. Braid the three strands together like you would a challah, tucking both ends underneath the loaf.
   
7. Gently transfer to a sheet pan lined with parchment paper or a silicone baking mat. Let rise for 1 - 1 1/2 hours, until doubled in size. After 1 hour, preheat your oven to 350 degrees.
   
8. Gently brush the loaf all over with a light glaze of non-dairy milk. Bake for about 30 minutes, until golden brown all over. Let cool completely before slicing.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Frontier Co-Op, Whole Caraway Seed, 16 oz (453 g)
• 
  King Arthur Flour, Organic, Bread Flour, Unbleached, 5 lbs
• 
  Solaray, Activated Coconut Charcoal Powder, 500 mg, 5.3 oz (150 g)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 301Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 324mgCarbohydrates: 54gFiber: 4gSugar: 7gProtein: 9g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.