Gluten-Free Marble Rye Toast
Elevate your breakfast game with this Gluten-Free Marble Rye Toast, a delightful twist on the classic rye bread that’s perfect for those following a gluten-free lifestyle. This recipe combines gluten-free all-purpose flour and dark rye flour, creating a loaf that is beautifully marbled with a rich cocoa swirl for added depth of flavor. Enhanced with hints of caraway seeds and a touch of maple syrup, this bread boasts a savory yet subtly sweet profile, while psyllium husk powder ensures a perfectly moist, structurally sound crumb. The process includes a fun marbling technique for an eye-catching presentation, finished with a golden bake that fills your kitchen with irresistible aromas. Ideal for toasting, this bread pairs wonderfully with your favorite spreads or toppings, making it an exceptional choice for breakfasts, brunches, or even a slice with soup. Whether you’re gluten-free or just love artisan-style bread, this recipe is a must-try!
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Recipe Information
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
Instructions
In a small bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until foamy.
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, and salt. Mix well.
Add the yeast mixture, olive oil, and maple syrup to the dry ingredients. Stir until you get a smooth, slightly sticky dough.
Divide the dough evenly into two bowls.
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.
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.
Line a 9x5 inch loaf pan with parchment paper.
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.
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.
Preheat your oven to 375°F (190°C).
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.
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.
Slice the bread and toast to desired crispness before serving.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 14.7 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 623 mg | 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.
