Marble rye bread is a tasty combination that can include a range of different types of rye bread. Generally, the base ingredient is the traditional rye dough. The presence of sourdough or any number of other specialty rye doughs enhances the basic dough.
One of the more popular combinations used to create marble rye bread involves the addition of pumpernickel rye dough in the recipe. When utilized with the traditional rye and possibly sourdough, the pumpernickel provides the finished product with a marble quality that is both visually appealing and flavorful. In appearance, it is distinguished by a dark brown color to the body of the bread, along with a darker and somewhat thick crust. Overall, the texture of the bread is somewhat dense and very filling.
Perhaps the defining characteristic of marble rye bread is the taste. Considered to be full-bodied and an excellent alternative to bland breads, it is often employed in the use of thick delicatessen style sandwiches. The bread is especially tasty when toasted as part of the process. Toasting seems to enhance the already vibrant flavor of the bread, allowing it to balance nicely with the mixture of flavors created by the meats, toppings, and condiments used for the sandwich. One of the most popular combinations is a sandwich made with two thick slices of marble rye, plenty of corned beef, and a blend of sauerkraut.
Marble rye bread is available in many bakeries in larger cities, as well as a common packaged item in a number of supermarkets. For people who prefer to make bread at home, there are also several excellent prepared mixes that make it possible to prepare it in home bread makers. With a chewy crust and dense texture, this bread is finding its way into many homes, replacing more traditional breads and helping to redefine the art of making a sandwich.