Low Carb Keto Bread – Best European Style “Rye”

low-carb Keto Bread recipe European style rye
low-carb keto bread european style rye on a tea towel recipe

This Low Carb Keto Bread tastes and smells like the real thing!

If you grew up on rye bread like I did, this recipe is a must for your Low Carb or Keto Diet. No more “I can’t eat bread” for me!

I’m totally addicted to this bread!

I've been enjoying a couple slices topped with avocado, and a little salt & pepper on a daily basis!

It’s also amazing TOASTED! Either just plain or topped with butter, cheese, egg salad, chicken salad etc.

Only 3 Main Ingredients!

The recipe has only 3 main ingredients! Almond flour, dry pressed cottage cheese, and chia seeds + (salt and baking powder). Thats it, how amazing!

HOW TO MAKE YOUR OWN LOW CARB KETO BREAD!

 

Making your own loaf of this Low Carb Keto Bread is pretty simple. I've included some directions with photos, but make sure to check out the FULL RECIPE at the bottom of this post, as it contains important details which will ensure your bread turns out well.

Ingredients you will need:

It is very important to have your cottage cheese at room temperature, so remember to remove it from the fridge a few hours before making your bread.

Best Low Carb Keto Bread Recipe - European Style Rye Baking Instructions

 

Grind up the chia seeds. I find the best tool for this is a coffee grinder, but you can also use a higher speed blender or food processor or buy already ground chia seeds.

In a large glass or stainless steel bowl, combine ground chia seeds and cottage cheese. Mix well using clean hands until fully combined.

combine cottage cheese and almond flour

 

Set the cheese and chia seed mixture aside for at least 10-15 minutes. This will allow the chia seeds to absorb some of the moisture from the cheese and give the bread some rise.

mix cottage cheese and chia and set aside

 

In another large glass glass or stainless steel bowl, combine almond flour, baking powder and salt. Use a whisk to mix the ingredients. I find a whisk to be a great tool for getting any clumps out of the almond flour, and also making sure the salt and baking powder are evenly mixed.

Best Low Carb Keto Bread Recipe - European Style Rye Baking Instructions

 

Once the cottage cheese & chia seed mixture has sat for 10-15 minutes, combine it with the almond flour mixture. Kneading the mixture with both hands seems to work best. Knead until fully mixed, it is a bit of a workout, but this is an important step. The dough should have a slight sheen to it when it's ready.

Best Low Carb Keto Bread Recipe - European Style Rye Baking Instructions

 

Form the dough into a desired shape. My preference is to bake the bread using a non stick silicone bread baking pad placed directly on an oven safe cooling rack. I find this helps with equal heat distribution. It works wonderfully and the silicone mat is reusable! Plus it ensures a nice crust on the bottom of the bread.

Round rye bread on silicone baking mat

 

You may also bake the bread using parchment paper. Directly on the pan or better an oven safe cooing rack.

shape the dough an dplace on baking pan with parchment paper

 

You can also shape the dough to fit in a standard 8.5" x 4.5" loaf pan. If baking in a loaf pan, line the pan with parchment paper, but please remember to fully follow the cooling instructions in the recipe box at the bottom of this post.

Rye breRye bread in a rectangular bread pana din bread pan

OPTIONAL - You may also score decorative designs on the bread using a knife. Wet the knife slightly and/or wipe it if you find the dough sticking to it.

OPTIONAL - Sprinkle the bread with some whole chia seed before baking.

WHAT YOUR BREAD WILL LOOK LIEK AFTER BAKING

 

Round bread after baking on a silicone bread baking mat.

Low-Carb-Rye-Bread-Recipe-4

 

Oval shaped bread after baking.

rye bread on parchment paper

 

Baked in a rectangular bread pan.

bread in a rectangular bread pan after baking

STORING YOUR BREAD

Countertop

Bread may be stored on your counter for up to two days. Wrap your bread in parchment paper to keep it fresh.

Depending on where you live and the humidity levels in your home, you may find your bread starts to dry out too quickly. If this becomes an issue, you may want to place the parchment wrapped bread into a plastic bag. Don't seal the bag fully as the bread needs to breath.

Fridge

Bread may be stored in the fridge for up to one week. Wrap it in parchment paper alone, or parchment paper and a un-sealed plastic bag, as the bread needs to breath.

Freezer

You may also freeze the bread, or part of the bread to enjoy later. Wrap it in parchment paper and place it in an airtight container or a ziplock.

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FULL RECIPE - Low Carb Keto Bread - Best European Style "Rye"

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low-carb Keto Bread recipe European style rye

Low Carb Keto Bread – Best European Style “Rye”


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  • Author: LowCarbPassport.com
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 20 Slices

Description

Low Carb Keto Bread – Best European Style “Rye”Bread hands down! Smells and tastes like the real thing  and only 3 main ingredients + salt and baking powder. How amazing is that!


Ingredients


Instructions

PREPERATION

  1. Preheat oven to 375 Degrees Fahrenheit (190 Degrees Celcius)
  2. Grind up 50 grams of chia seeds. I find the best tool for this is a coffee grinder. You can also use already ground up chia seed if it makes things easier or you don’t have a coffee grinder.
  3. In a large glass or stainless steel bowl, combine room temperature cottage cheese and ground chia seeds. Mix well using clean hands until fully combined and set aside for 10-15 minutes. The chia seeds need to absorb some of the cheese moisture.
  4. In another large glass or stainless steel bowl, combine almond flour, baking powder and salt. Use a whisk to mix the ingredients. It’s a great tool for getting any clumps out of the almond flour.
  5. Combine both mixtures into one bowl. Work through the dough with both hands until fully combined. The dough will get sticky, and then start to bind together, and eventually become slightly shiny. The more you work the dough the better.
  6. Shape the dough into a desired shape, oval or round works best. You can also shape the dough to fit in a standard 8.5″ x 4.5″ loaf pan or divide the dough and make two half loafs.
  7. OPTIONAL – You can score your bread with decorative cuts using a knife. Wetting the knife slightly prevents the dough from sticking to the knife.

BAKING – FEW OPTIONS

  1. If using a non stick silicone bread baking mat, (It works wonderfully and it’s re-usable!) place it on an oven safe cooling rack and place your loaf directly on the mat. This is the best option to get a nice crust on the bottom of the bread.
  2. If using a baking sheet, line it with parchment paper and place your loaf on the parchment paper.
  3. If using a loaf pan, line the pan with parchment paper and place the loaf in the pan.
  4. Reduce oven heat to 350 Degrees Fahrenheit (175 Degrees Celsius)
  5. Place your bread in the oven.
  6. Bake for 1 hour (60 Minutes)
  7. DO NOT open the oven during baking. This may cause the bread to fall.
  8. Turn oven off after 1 hour (60 minutes) of baking.
  9. DO NOT remove the bread from the oven.

COOLING – USING SILICONE BREAD BAKING MAT AND OVEN SAFE COOLING RACK

  1. Open the oven door a few inches, and let the bread cool slowly in the oven for 1 to 1.5 hours.
  2. Transfer your bread onto the counter and continue cooling util bread reaches room temperature.

COOLING – USING BAKING SHEET OR BREAD PAN LINED WITH PARCHMENT PAPER.

  1. Open the oven door a few inches, and let the bread cool in the oven for an initial 30 minutes.
  2. Gently transfer your bread onto an oven safe cooling rack, and continue cooling  in the oven for another 30-60 minutes. (This prevents the bottom of your bread from getting soggy, especially when using a bread pan) Total cooling time in the oven must be 60-90 minutes for optimal results.
  3. Transfer your bread onto the counter, and continue cooling until bread reaches room temperature.

STORING YOUR BREAD

  1. Wrapping the bread in parchment paper works best, but keep an eye out as depending on the humidity levels of where you live it might dry out quickly. If you find your bread is drying out, place the parchment paper wrapped bread in a plastic bag.
  2. Store your bread on the counter for up to two days or in the fridge for up to a week.

Notes

  • You may substitute the Natural Almond Powder with Blanched Almond Flour. I  like using the natural for this recipe as it has a bit more fibre.
  • The cottage cheese I use is Western Pressed Dry Cottage Cheese 0.5% MF

Nutrition

  • Serving Size: 1 Slice
  • Calories: 97
  • Sugar: 0.5
  • Fat: 8.3
  • Carbohydrates: 4.6
  • Fiber: 2.9
  • Protein: 0.5

Keywords: keto, bread, recipe, best, low-carb, almond-flour, chia-seed, cottage-cheese, low-carb-passport, rye, european