A delightful homemade bread with a beautiful swirl of light and dark rye dough, perfect for sandwiches or as a side.
Combine the bread flour, dry milk, caraway seeds, salt, sugar, and instant yeast in a large mixing bowl.
Ensure all dry ingredients are evenly mixed to distribute the yeast and salt properly.
Add the warm water to the dry ingredients and mix until a dough forms.
Use warm water to activate the yeast effectively.
Knead the dough until smooth and elastic, about 8-10 minutes.
If the dough is too sticky, add a small amount of flour, a tablespoon at a time.
Divide the dough in half. Mix the instant coffee granules into one half until evenly colored.
Knead thoroughly to ensure even color distribution.
Roll each dough half into a rectangle, approximately 8x11 inches.
Use a lightly floured surface to prevent sticking.
Layer the dark dough rectangle on top of the light dough rectangle and roll tightly into a loaf.
Press the edges to seal the layers together.
Place the loaf in a lightly greased bread pan, cover, and let rise until doubled in size, about 1-1.5 hours.
Cover with a damp towel to prevent the dough from drying out.
Preheat the oven to 400°F (200°C).
Ensure the oven is fully preheated before baking for even cooking.
Bake the bread for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes.
Check the bread's internal temperature; it should reach 190°F (88°C).
Remove the bread from the oven and cool completely on a wire rack before slicing.
Allowing the bread to cool ensures the crumb sets properly.
