Bakeries are usually the best source of fresh marble rye bread.
Like many breads, marble rye bread can be made in different ways that appeal to different people. Factors such as the use of an entree, the balance of light and dark dough, and whether there are cumin seeds in the bread can all determine what makes marble rye bread best for a particular person. There are also a few other considerations – such as where the bread was baked and the weight of the bread – that can help you choose the best marble rye bread.
One of the first things a person should look at when choosing marble rye bread is where the bread was made. Bakeries that mix and bake bread in the area where it is sold tend to have softer bread and last longer after purchase. Marbled rye bread made by a professional bakery and shipped to a store for sale may have a more distinctive flavor, although it may not last as long on the shelf.
An often overlooked part of baking marble rye bread is whether an entree is used. A starter is an aged piece of dough that is used to leaven bread. Using an entree tends to create breads with a softer crust and more chewy texture. Rye breads that use direct yeast have a slightly harder crust and lighter inside texture. The type of bread that is best from an entree point of view is a matter of personal taste.
More than just a visual aspect, the balance of marbling the bread can also be important. Whether you have more light rye or dark rye can affect the final bread’s sweetness and flavor strength. This difference can make a difference in what someone considers the best rye bread.
The end use of marble rye bread should be included in the decision of which one is best. If used for sandwiches like corned beef or pastrami, the bread should have a balanced amount of light and dark rye and a strong rye smell. In this case, cumin seeds can be beneficial, but they are also a matter of taste.
If marbled rye bread is used for cheeses or sweet spreads, a seedless bread with a light crumb can be a good accompaniment. This is still a decision that must be made by the buyer of rye bread. In either case, a good marbled rye bread should feel heavy for its size and have a little crust when pressed to ensure it is fresh.