Marbled Country Rye Loaf

This naturally leavened loaf combines two doughs for an abundance of whirls and swirls!  The white dough has a trace of rye flour (5%) and a subtle tang of sourdough. The brown dough (25% rye), lightly sweetened with molasses, has a more assertive sourdough tang with toasty notes of malt and coffee. Texture is open and chewy. The perfect bread for full flavor sandwiches (think pastrami & swiss), or a schmear of salted butter. (Note:  this is a larger 30oz loaf to maximize marblizing).