Combine all of the ingredients except the caramel color, stirring until the dough comes together. Knead until smooth, adding additional water or all-purpose flour if needed--the dough should be soft and quite sticky. Let the dough rise until puffy, about
Lightly grease your hearth rye bread pan (or other wide, 2-lb capacity loaf pan).
Divide the dough in half. Pat one half into an 11 x 8-inch rectangle. Knead the caramel color mixture into the other half of the dough. Pat this dough into an 11 x 8-inch rectangle and place it on top of the plain dough. Beginning with a long edge, roll t
Bake the bread in a preheated 400°F oven for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 20 to 25 minutes, tenting it lightly with aluminum foil if it appears to be browning too quickly. Remove the bread from the oven,