Josh’s Marbled Rye Bread

Directions

• In a large bowl, whisk together 4 cups bread flour, 2 cups rye flour, potato flour, milk powder, sugar, caraway seeds, yeast, onion powder, and salt. In another bowl, whisk together warm water and oil; pour over flour mixture and stir until combined. Dough will be sticky. Turn dough onto a lightly floured surface; with floured hands, knead dough, incorporating remaining 1 cup bread flour as needed until dough becomes smooth and elastic, 8-10 minutes. Divide dough in half. Mix dark cocoa powder with remaining 1 tablespoon rye flour; knead cocoa mixture into one portion of dough until fully incorporated.
• Lightly coat two large bowls with oil. Place one portion of dough into each bowl and turn to coat; cover with a damp cloth or plastic wrap; allow dough to rise until doubled in size, about 1 to 1-1/2 hours. Working with one portion of dough at a time, turn onto lightly floured surface; roll each into a 14x12-inch rectangle. Place dough with cocoa on top of remaining rectangle of dough; starting with the long end of rectangle, roll dough jelly-roll style to form spiral, pinching seam together to seal. Place rolled dough, seam side down in a greased 13x4-inch Pullman loaf pan, tucking each end under to form smooth loaf. Loosely cover pan with damp cloth or plastic wrap and allow to rise until doubled in size, about 1 to 1-1/2 hours; dough should have risen about 1/2 to 3/4-inch above edge of loaf pan.
• Brush loaf with egg wash; using a sharp knife cut 3-4 deep, diagonal slashes on top of loaf. Cover loaf with non-stick foil and place in pre-heated 400° oven; bake 15 minutes. Reduce heat to 375° and bake 20 minutes. Remove foil covering and bake until deep golden brown and bread reaches an internal temperature of 200° when measured with an instant read thermometer, about 10 minutes longer. Remove from oven and allow to cool 10 minutes; remove loaf from pan and cool completely on wire rack.