A marble rye burger bun is a visually striking and delicious twist on the classic hamburger bun. This unique bun combines the best of two worlds - the rich, earthy flavors of dark rye bread and the light, soft texture of traditional white bread, according to Puratos.


  • Wheat flour 800 grams
  • White rye 200 grams
  • Water 600 grams
  • Fresh yeast 48 grams
  • Salt 7.5 grams
  • Sugar 40 grams
  • Oil 30 grams
  • Distilled Monos 5 grams
  • Calcium propionate 3 grams
  • Gluten 20 grams
  • Ground caraway 7.5 grams
  • Cocoa powder 40 grams
  • Intens Fresh 2-30 2.5 grams
  • S-500 Green 10 grams
  • Intens Resilience 20 grams
  • Sapore Adoldo 20 grams
  • Sapore RTO Sponge 40 grams
  • Softgrain Ancient Grain 400 grams

Working method

Mixing spiral: Add all ingredients aside from cocoa powder and 3 % water.  Mix 5' slow Take 1/2 of the dough and set aside to mix with Cocoa Powder and held back water. Once white dough is mixed remove from bowl and place in bowl second half of dough with held back water and cocoa powder.

Dough temperature: 24°C

Bulk fermentation: 5’ at ambient temperature covered with plastic.

Dividing/marbling: Divide doughs into 675-gram pieces and round. Once rounded stack 2 light and 2 dark doughs atop one another alternating light and dark and divide on 36-piece divider rounder. 

Shaping: Finish rounding and place in bun pans. 

Final fermentation: 60’ at 37°C and 85% humidity.

Decoration: Glaze with Sunset Glaze and top with flax and sesame seeds.

Baking: In the deck oven at 240°C Top -220°C Bottom for 10’.

Cooling and finishing: Remove from pan and cool.

Recipe courtesy of Puratos