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Basic Go-To, Bread, Bread Machine, Butter, Egg Free, KETO/Low Carb, MSG-Free, Nightshade-Free, Seeds, Sesame Oil, Soy-free, Sugar-Free, Vegetarrian

Keto “Rye Bread” (Bread Machine)

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Tried a bread machine recipe that is lower carb. What is great about this recipe is how it smells wts baking, that ability to “fill” the entire house with that wonderful fragrance, the chewy crust factor, and having “real” bread. However, having said that, it is also likely not worth getting a bread machine, if you’ve not got one already. Too pricey (and bulky).

INGREDIENTS:

  • 1 C warm water
  • 1 TBS yeast
  • 2 TBS caraway seeds (vital for flavoring)
  • 2 TBS sesame seed oil (vital for flavoring)
  • 1 tsp Allulose (liquid)
  • 2 eggs, beaten (or substitute with JUST eggs plant based for vegan)
  • 2/3 cup ground golden flax meal
  • 1/2 cup oat fiber
  • 1 1/4 cup vital wheat gluten
  • 4 TBS Allulose Powdered Sugar form
  • 1 TBS Psyllium husk powder
  • 1 TBS Real Salt
  • 2 TBS room-temp butter

METHOD:

Great thing about this recipe, it is simply putting the above ingredients, in the amounts given, into the bread machine in this exact order as outlined below:

  1. Warm water with yeast. Let it sit for 5-7 minutes until it foams slightly.
  2. Liquid Allulose.
  3. Caraway seeds.
  4. Sesame Oil (here is where it starts to smell amazing)
  5. Eggs.
  6. Golden Flax meal (this doesn’t taste “flaxy” in the end product!)
  7. Oat fiber.
  8. Vital Wheat Gluten.
  9. Powdered Allulose.
  10. Psyllium Husk Powder
  11. Real Salt.
  12. Butter (room temp)
  13. Close lid.
  14. Set on the 3 hour bread making cycle.

NOTES:

  • The original recipe stated 2 carbs per slice and this loaf was sliced into 16 pieces to arrive at that net carb count (NOTE: this recipe is high in fiber). I found the crust (my machine was on “Medium” by the way) was difficult to slice thru, making it P E R F E C T L Y chewy on the outside and nice and spongy on the inside. Because of this, I only managed to cut my loaf into 8 slices making the carb count roughly 4 carbs per slice.
  • I could not taste the Allulose in this recipe at all. It is not sweet or obvious. It just blends in. Having said that, I’m not certain substituting it with another sugar alternative would produce the same result(s) but I also wouldn’t hesitate to switch it up or leave it out if needed. The liquid allulose could be substituted with sugar, in the yeast water, as the yeast will eat up the sugar to start growing.
  • Holds butter well!
  • To toast, try toasting it in a pan. This bread wasn’t the best toasted, but it works. I made a toasted cheese sandwich.
  • One of my neighbors tried this bread. They said they like it better than regular store-bought conventional bread. They are not a low carber.
  • This bread tasted even better frozen, then thawed. Simply slice it before freezing, so it is easier to thaw just what you need. The texture, stays chewy, and the “rye” flavor intensified.

SOURCE: I found this recipe on Pinterest, and adapted from the original recipe posted at https://lowcarbinspirations.com/wprm_print/306483.

My adaptation was to make it egg-free and it turned out great! Anyone looking for a lower carb vegan or egg free bread will be happy with the plant-based substitute. It doesn’t add any odd “mung bean” flavor (I think the sesame oil covers it up). Also, I think this same basic bread recipe can be made without the “rye” flavoring, by switching out the sesame seed oil and caraway seeds for dill (perhaps 1-2 tsp), dried onions (perhaps 1 TBS), and a bit of buttermilk powder. When this “rye” version is gone, I will try to adapt the dill version sans the sweetener and post the results here.

UPDATES:

As this bread sat a day, at room temperature on the counter top (covered, of course), it became an entirely different experience. The taste didn’t change much but the texture did. It is fabulous the next day. Better than the “cooled” from the bread machine same/day bread. For my taste buds, eat the heels of the bread loaf the same day, save the rest for subsequent days.

Having shared this bread with others, everyone who tried it liked it and wanted more, I’m not going to have any trouble finishing this before it may go bad. Nevertheless, I”m going to freeze a slice, just to see how it thaws. I ate it raw, despite originally expected to have to toast it. Most keto and/or lower-carb breads need to be toasted to be eatable. This one is great as it comes. I also found it way easier to slice thinly even nearly “shaved” thin. It is quite flexible the next day and doesn’t easily break. Cut thinly and cut in 1/2 it makes the perfect “cocktail” size slices of rye bread I grew up with.