Dark Rye Bread

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Ingredients
Instructions
Nutrition

Growing up, everyone in my family loved a good pastrami on rye bread sandwich. Back then, we simply referred to this Jewish delicacy as pastrami on rye. Of course, we made our own sandwiches at home. We also enjoyed pastrami on rye bread when we traveled to New York City each summer to see my grandparents. We loved going to the Jewish delicatessens on the Lower East Side between our trips to the Bronx, to see my Mom’s mother, and our trips to Long Island, to see my Dad’s parents.

When I was diagnosed with celiac disease in 1998, I began recreating all of my favorite childhood foods, turning them into the gluten-free classics you find here today, and in my three cookbooks.

As soon as I was diagnosed, I knew I’d need to make a gluten-free rye bread. Since this low-carb bread is made with the high protein, grain-free ingredients that I’ve been using for dozens of years, we can call it a paleo rye bread as well.

You don’t have to be Jewish to enjoy this healthy bread recipe. It’s great toasted with leftover turkey the day after Thanksgiving. It’s also great for breakfast, toasted with butter, a side of eggs, and some avocado. That’s actually one of my favorite keto breakfasts, and some days I eat it for lunch instead.

This Dark Rye Bread recipe is based on my Flax Foccacia Bread recipe.

Ingredients
Serves:
1loaf
Print Recipe
Instructions
  1. In a large bowl combine almond flour, flax, salt, baking soda, and cream of tartar
  2. In a small bowl combine eggs, oil, and water
  3. Stir wet ingredients into dry, then mix in caraway seeds
  4. Allow batter to sit for 2 minutes to thicken
  5. Transfer batter into a greased 7.5 x 3.5 inch magic line loaf pan or 7.5 x 3.75 inch fox run pan
  6. Bake at 350°F for 35-45 minutes
  7. Cool 1 hour
  8. Serve
It is THE BEST Keto, Paleo, Gluten-Free bread I have ever tasted. Just incredible!!!

To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.

As you may notice, the pan for this bread is a bit of an odd size, it’s about 40% smaller than a traditional sized loaf pan. Originally, I baked this bread in a glass luminarc loaf pan. That was discontinued. I switched to a Magic Line loaf pan, that too was discontinued. I’ve now found and tested a new replacement for these loaf pans. I’m recommending the Fox Run loaf pan, which is not as good as the previous two pans, but good enough. The reason I don’t love it, is that the sides are not as high as the other loaf pans, and the loaf is not as tall as the ones I made in the previous pans.

Whatever you do, don’t bake this bread in a regular, traditional sized loaf pan. Because there is only enough batter for the smaller sized loaf pan that is called for in this recipe, it will only partially fill the pan and you will have a very short loaf that is not tall enough to make proper sandwiches.

Here are some of my other easy low-carb bread recipes:

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

101 responses to “Dark Rye Bread”

  1. I just made this bread and it was super easy and fantastic!! It’s been a long time since I have been able to have a sandwich. Thank you!

  2. I made this bread according to your directions it tastes great but didn’t rise, very disappointed, what went wrong?

    • Mary, thanks so much for your comment! This happens when a pan that is larger than the one called for in the recipe is used. If you use the indicated pan it will rise perfectly :-)

  3. Oops …. I just made these and forgot to add the water I have already put them in the oven. I wonder how dry they will be?

  4. Made it this weekend, and although it didn´t rise a lot the taste is great, not eggy like other paleo breads. Didn´t have caraway seeds so insted used safflower seeds. Thanks Elana for the recipe
    PS. should not use apple cider vinegar to help it rise

    • Maria, if you use the recommended size pan this bread will be the perfect height. Thanks for letting me know this bread is great :-)

  5. This bread and your other breads look great and I want to try them. However, I am a Type 1 diabetic with no pancreas and have to be really careful about carbs. I am trying to GAIN weight so I would like to know the carbs, calories, fat and protein.
    Do you have this info available? I have made your Paleo bread and was able to print out the nutritional info from your site.

  6. I see you use baking soda and cream of tartar….that’s pretty much home made baking powder right? Can I use baking powder instead?

  7. Dear Elana,

    I’ve been making the rye bread for many months using almond meal (which I thought was almond flour – it’s called kemah shkedim here in Israel), and it is delicious, if not perfectly textured. Recently, I found the real deal at the health food store. Unfortunately, I didn’t realize it is low fat and not from blanched almonds. I tried it and had to add water because the “batter” was so thick, but it gave me a clue to how the texture is supposed to be. Apparently, some one got smart and decided to sell the leftovers after pressing out the almond oil! Not sure what to do – there’s just so much I can bear to order online to be shipped overseas. Anyway, I read your comparative descriptions of the different almond products, and it helped me understand more. Thank you for posting this delicious recipe.

    • Nirit, thanks for your lovely comment! I remember living in Israel long, long ago before I was gluten-free and baking with regular kemach. I’m so happy to hear that my descriptions of almond flour are helping you understand more! Here’s that link for anyone else that may be wondering:

      https://elanaspantry.com/ingredients/almond-flour/

      L’hitraot!
      Elana

    • Dear Nirit! I am also from Israel and I have been on lchf for more than a year now, so I have been using almond flour a lot. I will be glad to contact you directly and give you information directly. I get my almond flour grinded at the store and they have a powerful grinder that enables to get the texture we need.

    • Alfred, thanks for your comment. If you look at the ingredients in the recipe you will find that it is 100% gluten-free :-)

  8. Hi Elaina,
    Need nutritional info for dark rye bread. Somewhere I saw it as being over 1000 calories.
    Can” t believe that, unless it is for entire loaf.
    Bye the way, it is very good.

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