Gluten-Free Marble Rye Toast

Experience the timeless charm of rye bread with a gluten-free twist in this Gluten-Free Marble Rye Toast recipe. Featuring a striking marbled pattern crafted from a blend of gluten-free dark rye flour and a hint of cocoa powder, this loaf is as visually appealing as it is delicious. Enhanced with aromatic caraway seeds and lightly sweetened with maple syrup, every slice offers a perfect balance of hearty and earthy flavors. The psyllium husk ensures a tender, chewy texture while keeping it entirely gluten-free, making it perfect for those with dietary restrictions. Toast it to golden perfection for a crunchy crust that pairs beautifully with any topping, from avocado and eggs to butter and jam. With easy-to-follow steps and a warm homemade touch, this recipe is a must-try for bread lovers seeking a gluten-free alternative!

Nutriscore Rating: 68/100

Prep Time:120 mins

Cook Time:40 mins

Total Time:160 mins

Servings: 8

Ingredients

• 180 grams Gluten-free all-purpose flour
• 70 grams Gluten-free dark rye flour
• 10 grams Psyllium husk powder
• 7 grams Active dry yeast
• 240 milliliters Warm water
• 50 milliliters Olive oil
• 15 milliliters Maple syrup
• 1 teaspoon Salt
• 1 teaspoon Caraway seeds
• 2 tablespoons Cocoa powder

Directions

Step 1

In a small bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until foamy.

Step 2

In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, and salt. Mix well.

Step 3

Add the yeast mixture, olive oil, and maple syrup to the dry ingredients. Stir until you get a smooth, slightly sticky dough.

Step 4

Divide the dough evenly into two bowls.

Step 5

Mix the gluten-free dark rye flour and caraway seeds into one bowl of dough until fully combined; this mixture will create the rye portion of the bread.

Step 6

Dissolve the cocoa powder in a tablespoon of warm water and add it to the other bowl of dough. Mix until fully combined to create the 'marble' portion.

Step 7

Line a 9x5 inch loaf pan with parchment paper.

Step 8

Alternate spoonfuls of the rye dough and cocoa dough into the prepared loaf pan to create a marbled effect. Use a knife to gently swirl the two doughs together for a more pronounced marbled pattern.

Step 9

Cover the pan loosely with a damp cloth and let the dough rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.

Step 10

Preheat your oven to 375°F (190°C).

Step 11

Once risen, place the loaf in the preheated oven and bake for 40 minutes or until the bread sounds hollow when tapped on the bottom.

Step 12

Remove from the oven and allow the loaf to cool in the pan for about 10 minutes. Then, remove from the pan and let it cool completely on a wire rack before slicing.

Step 13

Slice the bread and toast to desired crispness before serving.

Nutrition Facts

Serving size	591.2 grams (591.2g)

Amount per serving	% Daily Value*
Calories	1460

Total Fat 52.90g	68%
Saturated Fat 8.70g	43%
Polyunsaturated Fat 4.50g
Cholesterol 0mg	0%
Sodium 2381mg	104%
Total Carbohydrate 239.30g	87%
Dietary Fiber 28.80g	103%
Total Sugars 14.70g
Protein 15.10g	30%

Vitamin D 0IU	0%
Calcium 91mg	7%
Iron 6mg	33%
Potassium 623mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.9%

Protein: 4.0%

Carbs: 64.1%