Low Sodium Marble Rye Toast
Experience the rich, swirled beauty of homemade **Low Sodium Marble Rye Toast**, a stunning and heart-healthy twist on the classic bread. Crafted with whole wheat flour, rye flour, and the subtle sweetness of molasses and honey, this recipe is entirely free of added salt, making it a perfect option for low-sodium diets. The magic lies in the two distinct doughs—one flavored with earthy caraway seeds and the other with unsweetened cocoa powder—expertly combined to create that iconic marble effect. Every slice is not just visually appealing but also boasts a perfect balance of flavors and textures, with a soft crumb and just the right amount of richness. Ideal for breakfast, sandwiches, or snacking, this homemade toast bakes to perfection in under an hour and becomes irresistible when warm and lightly crisped. Whether you enjoy it as is, or with your favorite low-sodium spreads, this recipe redefines the art of guilt-free comfort baking!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 cups Rye flour
- 1 tbsp Unsweetened cocoa powder
- 2 tbsp Honey
- 1 packet Active dry yeast
- 1.5 cups Warm water (about 110°F)
- 2 tbsp Molasses
- 2 tbsp Unsalted butter
- 1 tsp Caraway seeds
- 1 tsp Vinegar
Instructions
In a small bowl, combine warm water and honey. Stir in active dry yeast and allow it to proof for about 5-10 minutes until frothy.
In a large mixing bowl, combine whole wheat flour and 1 cup of rye flour. Add the proofed yeast mixture, molasses, melted unsalted butter, and vinegar. Mix together to form a dough.
Divide the dough into two equal portions. To one portion, add the remaining 1 cup of rye flour and caraway seeds. Knead until smooth and elastic, about 8-10 minutes.
To the other portion, add cocoa powder. Knead until the dough is evenly colored and smooth, about 8-10 minutes.
Place each dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and allow to rise in a warm place until doubled in size, about 1 hour.
Once risen, punch down each dough and roll out into equal-sized rectangles.
Place one rectangle of dough on top of the other and roll into a log, pinching the seams to seal.
Place the log of dough into a greased loaf pan, cover, and let rise again until doubled, about 45 minutes.
Preheat the oven to 375°F (190°C).
Bake the bread for 30 minutes or until it sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack before slicing.
Once cooled, slice and lightly toast before serving for a delicious low sodium marble rye toast experience.
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 430.3 g | 156% | |
| Dietary Fiber | 69.7 g | 249% | |
| Total Sugars | 67.8 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3067 mg | 65% | |
*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.
