We eat with our eyes. We're not sure who first made this brilliant observation, but they were spot-on, describing how our brains make a connection between a food's appearance and how much we enjoy it.
Simply, the better it looks, the better it tastes.
That's one reason that marble rye bread deserves a place at the table. The swirls and curves of dark and light rye add some pizazz where it's least expected, especially with sandwiches: a classic Reuben sandwich, a toasty grilled cheese, a creamy egg salad.
There's really no flavor difference between the colors. The cocoa used to darken half of the dough doesn't make your bread taste chocolatey. Some bakers use instant coffee, although others think that creates a slight bitterness. In any case, it only takes a few minutes more to make two doughs.
Even better, you can play with how you layer them, opting for a swirl, a bull's-eye, or a jumbled effect. Whatever you choose, you've raised your baking game.
How can you tell? The eyes have it. ?
