Rye Swirl Bread - Thermomix Recipes from Steph

Rye Swirl Bread

Rye Swirl BreadThis recipe is contributed by my customer Sally Thomas.  Sally says it’s easy to prepare 2 batches at once and freeze one as this freezes very well.  Excellent to serve with dips! Thank you Sally.


250g light rye flour

250g dark rye flour

2 t sugar

2 t salt

300 – 330g warm water

2 t dried yeast


1. Place light rye flour, 1 t sugar, 1 t salt, 150g warm water and 1t yeast in bowl of Thermomix. Mix for 1min on sp 4, check dough for consistency, and if too dry add a small amount of warm water. Knead dough for 3mins. Remove dough and set aside in an oiled bowl in a warm place for 30 minutes.

2. Repeat step 1 using dark rye flour and remaining ingredients.

3. After dough has doubled in size, punch down and shape into a rectangle roughly 25cm (the width of baking tin) by 30cm. Do this for both lots of dough.

4. Place one lot of dough on top of the other – roughly off-setting by about 3cm. Doesn’t matter which is on top or bottom.

5. Start rolling dough from the top, using the underneath dough to form the initial swirl.

Rye Swirl6. Place in oiled bread tin and leave in a warm place to let rise for approx 30mins or until dough reaches top of pan.

7. Bake at 200C for 30mins, turn out as soon as bread is baked and let cool before slicing.


  1. avatar Steph Says:

    Sally, This bread is amazing! Congrats on contributing a fab recipe all made easier with the Thermomix! Steph xo

  2. avatar Jodie Says:

    Hi Steph,

    This may be a silly question but can it be made with just dark rye?? So instead of 250g light rye I can just add all Dark.

RSS feed for comments on this post. TrackBack URL

Leave a comment