Preparation

• Author’s note:Start by making two doughs—one light, one dark—with light rye flour. The only difference between the doughs is the addition of cocoa powder and an extra tablespoon or so of water in the darker dough.

  The key to combining the two doughs into one loaf of bread is to make sure both doughs feel the same when you’re done kneading; in order for them to rise at an equal rate, they need to have a similar texture and suppleness. If one dough is softer than the other, the loaf will come out lopsided as soft, supple dough rises faster than stiffer dough.

制作浅面团

• 的碗站与paddl搅拌机e attachment, mix the flours, salt, yeast, caraway seeds (if using), water, oil, and molasses on low speed until combined, about 1 minute. Increase the speed to medium low and mix until well combined and the sides of the bowl are clean, about 1 minute more. Switch to the dough hook and knead on medium-low speed until the dough is smooth and tacky (it should peel off your finger when you poke it, like a Post-it note), about 4 minutes. If the dough is too sticky, add more bread flour 1 Tbs. at a time, kneading to incorporate. If it’s very stiff, knead in water 1 Tbs. at a time. (Alternatively, you can mix the dough in a large bowl by hand and then knead on an oiled surface; mixing and kneading will take longer.)
• Rub a little vegetable oil on a work surface to create an 8-inch circle, and put the dough on this spot. Using your hands, stretch and fold the dough up and over itself from all four sides into the center, crimping it where the folded ends meet, to form it into a tight, round ball that is smooth on the bottom.
• Invert the dough ball, setting it seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 1-1/2 hours.

Make the dark dough

• 制作浅面团后，立即重复制作黑面团的过程，如果需要的话，增加了与第一个面团相同的感觉的水。如上所述，将面团伸展并折叠到球中，然后将其升入另一个轻轻油的碗中。

Shape the loaves

• Author’s note:Making the swirl is as easy as stacking alternating layers of light and dark dough and then rolling the stack into a loaf shape. Start by forming the dough layers into squares, which will roll up into an even loaf (unlike circles, which can yield a tapered loaf). I use a light coating of oil on my work surface instead of flour because it keeps the dough supple and easy to work with, and there’s no risk of incorporating too much flour, which would dry out the dough.
• When both doughs have doubled in size, divide each into 4 equal pieces (about 5 oz. each). Generously coat the inside of two 8-1/2 x 4-1/2-inch loaf pans with cooking spray.
• Rub a little vegetable oil on a work surface, move two pieces of each dough to the oiled area, and flatten them with the palm of your hand. Using your hands or a rolling pin, gently shape each piece into a 6-inch square that’s about 1/4 inch thick.
• Make a stack of the dough squares, starting with a light dough square on the bottom, then a dark square, then a light, and then the final dark piece; the bottom light piece will become the outside of the loaf. Firmly pat down the stack with the palm of your hand or lightly roll it with the pin so that all four pieces adhere to one another.
• Starting with the side closest to you, tightly roll the stack up into a loaf, pinching the seam closed with your fingertips to seal, if necessary. Repeat with the remaining dough for the second loaf.
• 将每个面包接缝侧放置。轻轻滚动并伸展，直到与平底锅的长度相同。将每个面团的面团缝放在平底锅中，上面涂上烹饪喷雾剂，然后用保鲜膜松散地盖住锅。

Let the loaves rise

• Author’s note:A second rise further develops the dough’s flavor and relaxes the gluten strands inside, while also letting the dough rise to its proper size and shape before baking. If your kitchen is on the warm side, the loaves will rise faster, and vice versa.
• Set the loaves aside at room temperature until nearly doubled in size with tops that are about an inch above the edges of the pans, 1 to 2 hours. At this point, pressing on the dough with your finger should make a dimple that springs back slowly. If it springs back quickly, give the dough another 15 to 30 minutes to rise.

Bake the loaves

• Author’s note:Baking is the ultimate transformation: Dough goes into the oven, and bread comes out. A light coating of egg wash—a mixture of beaten egg and water—gives the crust color and shine after baking. Underbaking yields gummy bread, so use an instant-read thermometer to check for doneness; inserting it close to the edge of the pan (without touching the pan) leaves a less noticeable hole.
• Position a rack in the center of the oven and heat the oven to 350°F.
• 在一个小碗中，用1汤匙搅拌鸡蛋。浇水，然后用鸡蛋清洗轻轻刷面包的顶部；丢弃任何剩余的鸡蛋洗涤。烘烤20分钟，然后旋转并交换锅的位置。继续烘烤，直到面包变成浓郁的金黄色，并插入190°F至195°F的中心寄存器中的即时阅读温度计，多20至25分钟。将面包中的面包转移到电线架上以冷却。当冷却到足以处理时，将面包从平底锅中取出。切片前完全冷却。

Many people associate rye bread with the licorice-like flavor of caraway because the seeds have been used for so long in deli-style rye breads. But for this type of loaf, caraway is only one of many optional add-ins, including aniseeds, black onion seeds (nigella seeds), poppyseeds, dried orange peel, fresh or dehydrated chopped onion, or nothing at all. The choice is yours.