help needed for marble rye
So I tried to make a marble-rye by adding cocoa for color to half of my dough and making a "jelly-roll" with the two different colored pieces of dough. After rolling up the two layers, I tried to pinch the ends and tuck them under to make a tight roll, and thought I had succeeded, but, as you can see from my pictures, the ends came undone during the baking process. (I bake in a dutch oven) Part of my recipe calls for 1 tsp vital wheat gluten for about 5.5 cups of flour. Is this making my dough too elastic? Does anyone have any hints as to how to prevent the ends from sproinging apart? Thanks in advance for you help.