Marbled Rye Bread

finally tracked down some rye flour so i could make this bread from reinhart's BBA. there were a number of options available with this bread. you make a light rye dough, then a dark rye dough--the only difference being the dark rye bread has a darkening agent of some kind--either caramel coloring, or cocoa powder, or carob. i opted for hershey's special dark cocoa. there was the option to add caraway seeds to both doughs. i added them to the light dough only, so each would taste a little different. then there were the marbling options. you could just form pieces of light and dark dough together and just have random marbling, or you could roll pieces of each and then either roll up a light, then wrap a dark around it, etc., for a bull's eye effect, or stack them up in alternating layers and rolls them up together for a spiral effect. i opted for the latter and baked them in loaf pans rather than free-standing. and they turned out really nice, they taste good, and i enjoyed making it. perhaps i should have sliced the loaf above through the middle where there's likely more of a spiral shape than on the end, but i think that looks kind of cool, too. those i work with will get to sample the rye bread tomorrow, as well as the pane siciliano, and the ciabatta. i'll bring in some artichoke spread--feel free to bring whatever you like if you wish.