Reinhart's Marble Rye

I'll admit--I was not raised on rye bread. I have never actually bought it at the store. Despite being 1/8th German, I am not a huge fan of the flavors of German food. Sauerkraut, pickles, corned beef, dill and caraway--just not among flavors you'll see pop up here. So I'll warn you now, this may not be an authentic Rye bread. I didn't use the caraway. I'm not breaking any Bread Baker's Apprentice Challenge rules here--it was optional.
However, it was delicious. It had the hearty, deep flavor of a peasant or harvest bread that I absolutely adore, similar to my Boston Brown Yeast Loaf. Rye flour, molasses, cocoa powder, makes this deeply colored, moist, delicious loaf. Put together with the other loaf that leaves out the cocoa and molasses for contrast, and you have a beautiful bread as well as a tasty one.
Reinhart said about swirled breads, the most important thing is that you must use two doughs that are similar, or they won't cook up evenly. Here he actually uses pretty much the same dough, with just an addition or two.
It's only a little more difficult than a regular bread recipe, despite the gorgeous results. Just a matter of properly working with the rye flour, and then layering the doughs. One tip I would have for the bakers is to hold off on adding all the flour--my dough was a bit dry, and I had to add some water in to prevent the bread from being too stiff. And do take care when kneading--rye flour contains pentosans, a gummy substance that can ruin your bread if you're not careful. It gets kind of squishy and sticky, and can be hard to work with. Most rye breads aren't 100% rye flour, as they wouldn't have a very good texture at all, and this recipe isn't, either. So only knead for the recommended time--don't overdo it.
I won't post the recipe, as per the rules of the Challenge, but I found it Here for you if you want to try it yourself. (Do! It's delicious.)