Swirled Rye and Cocoa Bread

Method

1. Measure your flours accurately by weight or by gently spooning them into a measuring cup and leveling off the excess.
2. In a large bowl, combine all ingredients except the cocoa/rye mixture. Stir until a dough forms. Knead until smooth, adding a little water or all-purpose flour, one tablespoon at a time, if necessary. The dough should be soft and slightly sticky. Allow the dough to rise until doubled in size, approximately 1.5 hours.
3. Lightly grease a long, covered baker or a 2-pound loaf pan. Divide the risen dough in half. On a piece of greased parchment paper, shape one half into an 11" x 8" rectangle. Return the other half of the dough to the mixing bowl, add the cocoa and rye flour mixture, and knead until the color is uniform.
4. Shape the cocoa-colored dough into an 11" x 8" rectangle and place it on top of the plain dough rectangle. Starting from a long edge, roll the dough up tightly into a spiral. Pinch the seam closed and gently roll the log to about 13 inches in length.
5. Place the rolled dough into the prepared pan. Cover with the lid if using a covered baker, or cover the pan with greased plastic wrap. Let the dough rise again until it looks puffy, about 1.5 hours. About an hour into this second rise, preheat your oven to 400°F.
6. Remove the cover from the loaf. Brush the top with the beaten egg and water mixture. Make three deep diagonal slashes across the top of the dough. Cover the loaf again (with the lid or loosely with foil) and bake for 15 minutes.
7. Reduce the oven temperature to 350°F and continue baking for another 20 to 25 minutes. Remove the cover for the final 5 minutes of baking, or until the crust is golden brown and an instant-read thermometer inserted into the center registers 200°F.
8. Carefully remove the bread from the pan and place it on a wire rack to cool completely before slicing.