High Protein Marble Rye Toast
Elevate your breakfast or snack game with this High Protein Marble Rye Toast—a visually stunning, nutrient-packed loaf that combines the earthy flavors of rye and cocoa with a touch of sweetness from blackstrap molasses. Perfect for meal preppers and bread enthusiasts alike, this recipe uses a blend of whole wheat flour, bread flour, and vital wheat gluten to deliver a hearty, protein-rich base. The classic marble effect adds a bakery-style flair, while the chewy texture and savory caraway seeds offer an irresistible bite. Top each slice with your favorite high-protein toppings—think creamy cottage cheese, smoky salmon, or buttery avocado—for a satisfying and energizing treat. With an impressive rise time for a fluffy interior and the option to add nuts or seeds for extra crunch, this homemade bread will quickly become a staple in your kitchen. Whether toasted to perfection for brunch or served as a wholesome snack, this high-protein rye toast is a flavorful experience in every bite!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1.5 cups bread flour
- 0.25 cup vital wheat gluten
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1.5 cups warm water
- 3 tablespoons blackstrap molasses
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon caraway seeds
- 1 egg white
- 2 tablespoons olive oil
- 0.25 cup seeds or nuts (optional for topping)
- 1 your choice of high-protein toppings (e.g., cottage cheese, smoked salmon, or avocado)
Instructions
In a large mixing bowl, combine the whole wheat flour, bread flour, vital wheat gluten, and salt.
Divide this dry mixture into two equal portions in two separate bowls.
For the first bowl, combine 3/4 cup of warm water and 1 tablespoon blackstrap molasses with the flour mixture. Mix until a dough forms.
For the second bowl, combine 3/4 cup of warm water, 2 tablespoons blackstrap molasses, and the unsweetened cocoa powder with the flour mixture. Mix until smooth.
Cover both doughs with a damp cloth and let them rest for 10 minutes.
On a clean surface, knead each dough separately for about 8-10 minutes until smooth and elastic. Incorporate the caraway seeds into the lighter dough.
Place each dough in a lightly oiled bowl, cover, and let them rise in a warm area until doubled in size, approximately 1-1.5 hours.
Preheat your oven to 375°F (190°C).
Punch down each dough and divide them in half. Roll each piece into a rectangle.
Layer one rectangle of dark dough over a rectangle of light dough, then roll them together tightly into a loaf to create the marble effect. Repeat with the other dough halves.
Place the loaves in lightly oiled loaf pans. Cover with oiled plastic wrap and let rise until nearly doubled, about 30-45 minutes.
Brush each loaf with egg white mixed with a tablespoon of water to give it a shine. Sprinkle with seeds or nuts if desired.
Bake in the preheated oven for 30-35 minutes until the bottom sounds hollow when tapped or until it reaches an internal temperature of 200°F (93°C).
Let cool completely on a wire rack before slicing.
To serve, toast the sliced marble rye bread until crispy and top with high-protein choices like cottage cheese, smoked salmon, or avocado.
Nutrition Facts
Calories |
2479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 5204 mg | 226% | |
| Total Carbohydrate | 388.9 g | 141% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 36.0 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 960 mg | 74% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 3330 mg | 71% | |
*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.
