Keto Rye Sourdough Bread
Discover the perfect balance of tradition and modern dietary needs with this Keto Rye Sourdough Bread recipe, a low-carb twist on the classic loaf. Packed with nutrient-dense ingredients like almond flour, coconut flour, flaxseed meal, and psyllium husk powder, this bread delivers exceptional texture and flavor while keeping carbs to a minimum. Infused with tangy rye sourdough starter and aromatic caraway seeds, every bite transports you to the comfort of artisanal baking. The use of vital wheat gluten offers a delightful chew reminiscent of traditional rye bread, while apple cider vinegar lends an added depth to the loaf. Ready in just under 1.5 hours, this keto-friendly bread pairs beautifully with savory toppings for sandwiches or crisp slices for toast. Perfect for those on a ketogenic diet or anyone seeking healthier bread options, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 30 grams Psyllium husk powder
- 50 grams Flaxseed meal
- 60 grams Vital wheat gluten
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 teaspoons Caraway seeds
- 150 grams Rye sourdough starter (active)
- 2 tablespoons Apple cider vinegar
- 3 large Eggs
- 250 milliliters Boiling water
Instructions
Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, flaxseed meal, vital wheat gluten, baking powder, salt, and caraway seeds until thoroughly mixed.
In a separate bowl, whisk together the rye sourdough starter, apple cider vinegar, and eggs until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Start mixing gently using a spatula.
Gradually add the boiling water, mixing constantly until the mixture becomes a thick dough.
Shape the dough into a loaf and transfer it into the prepared loaf pan. Smooth the top using wet hands to prevent sticking.
Let the loaf rest for about 10 minutes to allow the psyllium husk to fully absorb the moisture.
Place the loaf in the preheated oven and bake for about 50-60 minutes, or until the top is crusty and the loaf sounds hollow when tapped.
Remove the loaf from the pan and let it cool completely on a wire rack before slicing.
Enjoy your keto rye sourdough bread as a delicious low-carb option for sandwiches or toast.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3125 mg | 136% | |
| Total Carbohydrate | 179.0 g | 65% | |
| Dietary Fiber | 87.8 g | 314% | |
| Total Sugars | 14.1 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 860 mg | 66% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1546 mg | 33% | |
*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.
