In a small bowl, combine warm water (110°F), sugar, and active dry yeast.

Stir gently and let it sit for 5–10 minutes until it turns foamy. This ensures the yeast is active and ready to help the bread rise.

Tip: If your yeast doesn’t foam, it may be expired, or the water temperature might be too hot or too cold. Start again with fresh yeast.

We’ll be making two doughs—one light and one dark—to achieve the classic marble rye swirl.

For the Light Rye Dough:

In a large mixing bowl, combine half of the bread flour, half of the rye flour, salt, and caraway seeds (if using).

Add half of the activated yeast mixture and stir until a shaggy dough forms.

For the Dark Rye Dough:

In a separate bowl, mix the remaining bread flour, rye flour, salt, and caraway seeds.

Stir in cocoa powder and molasses for a rich color and slight sweetness.

Pour in the rest of the yeast mixture and mix until combined.

Lightly flour a clean surface and knead each dough separately for 8–10 minutes until smooth and elastic.

If the dough is too sticky, add flour gradually, one tablespoon at a time.

To check if it's ready, use the windowpane test: stretch a small piece of dough between your fingers—if it becomes thin and translucent without tearing, it’s properly kneaded.

Tip: Using a stand mixer with a dough hook can save time! Knead on medium speed for about 5–7 minutes until the dough pulls away from the sides of the bowl.

Lightly grease two separate bowls and place each dough inside, covering with a damp towel.

Let them rise in a warm, draft-free area for about 1–1.5 hours, or until doubled in size.

Once the doughs have risen, it's time for the fun part—shaping the swirl!

Roll out both doughs into equal-sized rectangles (about 9x12 inches).

Place the dark dough on top of the light dough and press gently to stick them together.

Roll tightly into a log, seal the edges.

Put the loaf in the greased pan, seam-side down.

Cover and let it rise for 45–60 minutes, until puffy.