Low Carb Real Rye Bread

Name: Low Carb Real Rye Bread
Prep time: 1 h 15 min
Cook time: 40 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 3/4 cups vital wheat gluten (28 net carbs); 1 2/3 cup warm water (110-120 degrees); 3/4 cup oat fiber (0 net carbs); 1/2 cup brown flaxseed ground (1 net carb); 1/4 cup psyllium husks (not ground, 2 net carbs); 1/4 cup rye flour (14.4 net carbs. mediated by yeast); 1 1/2 teaspoon salt; 2 large eggs (1 net carb); 2 tablespoons butter (melted); 1 teaspoon honey (mediated by yeast); 1 1/2 tablespoon yeast; 2 Tablespoons Bocha Sweet (or what you prefer. Optional); 1/4 teaspoon garlic powder (optional); 1/4 teaspoon onion powder (optional); 1/4 teaspoon dill seeds; 1/4 teaspoon Worcestershire sauce; 1/4 teaspoon black pepper; 1 1/2 tablespoons caraway seed (approximately 1 net carb); 1/4 cup warm water for rye starter

4 steps

Prep:1h 15minCook:40min

Imagine that! Real rye bread without all the carby guilt. Well, now you don't have to, you can make some yourself. Only about 3 carbs per serving and a taste like actual rye bread, because it IS actual rye bread. The entire recipe comes in at about 48g net carbs, divided by 16 slices and you get 3g net carbs per serving. (I do not count the honey's carbs as the yeast nearly uses all of it, [ Honey adds 6g or about 1/3g net carbs per serving which is still inconsequential ] plus the mediation of some carbs in the rye flour by the yeast also lowers the total but I have no way to assess how much of an impact it has.)

Updated at: Thu, 17 Aug 2023 13:38:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories102.8 kcal (5%)

Total Fat3.7 g (5%)

Carbs10.8 g (4%)

Sugars1.6 g (2%)

Protein11.7 g (23%)

Sodium233 mg (12%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

1 ¾ cupsvital wheat gluten

1 ⅔ cupwater

warm, 110-120 degrees

¾ cupoat fiber

½ cupbrown flaxseed ground

¼ cuppsyllium husks

¼ cuprye flour

2 tablespoonsbutter

melted

1 teaspoonhoney

mediated by yeast

1 ½ tablespoonyeast

2 tablespoonssweetener

or what you prefer optional

¼ teaspoongarlic powder

optional

¼ teaspoononion powder

optional

¼ teaspoondill seeds

¼ teaspoonworcestershire sauce

¼ teaspoonblack pepper

1 ½ tablespoonscaraway seed

¼ cupwater

warm, for rye starter

Instructions

Step 1

Start a day or two before by putting the 1/4 cup of rye flour into a glass with 1/4 cup warm water and a small pinch of yeast. Cover and set aside until you make the bread. This is what I call a cheater rye sourdough starter (You are welcome to make real rye sourdough starter if you wish.) The yeast certainly eats up a portion of the carbs in the rye flour but I have not been able to assess how much.

Step 2

I use a bred machine but it would be similar in a stand mixer or even by hand. Add all dry ingredients and begin mixing, then add all wet ingredients

Step 3

Mix thoroughly then knead. roll into loaf, place on pan. Allow to rise in warm oven about an hour, pull from oven then preheat to 330 degrees and bake about 40-45 minutes.