If you are following a keto or low-carb lifestyle, you might miss the taste of bread. However, there is a solution to this problem. You can try making keto rye-style fibre bread, which can be a game-changer. While experimenting with different recipes, I found that almond flour bread usually tastes more like a cake than bread, even if you add yeast, soda bicarbonate, and wheat gluten. Coconut flour bread can be too dry and also tastes more like a cake. However, keto cloud bread is an excellent option for sandwiches or wraps. Although it might take some effort to find the perfect recipe that meets your expectations, once you do, you can enjoy bread with a crispy crust without compromising your keto or low-carb diet.
What makes this keto rye-style bread with fibre unique?
It’s the fibre! I mixed potato and oat fibre 1:1 in this recipe. However, using just one of them is OK too.
You can read more about fibre, what it is and why we use it in a low-carb and keto lifestyle HERE.
Other notable ingredients are quark and mascarpone. Why notable? Both quark and mascarpone aren’t the typical ingredients to make a loaf of bread, but they work well for this keto rye-style bread with fibre.
Ingredients:
- eggs
- salt
- sugar substitute (erythritol)
- quark (or cottage cheese)
- mascarpone
- potato or oat fibre (or a mixture of both)
- psyllium husk
- baking powder
- apple cider vinegar
- caraway seeds
- grated parmesan (optional)
How to make a perfect rye-style bread
1/ Whisk eggs together with salt and sugar until frothy. Then add quark and mascarpone and mix with a blender until smooth.
3/ Then add potato/oat fibre, psyllium husk, ground caraway seeds, baking powder and parmesan if using and fold in with the spatula.
4/ Add apple cider vinegar and boiling water and combine gently with a spatula until the dough is thoroughly mixed with the liquid.
5/ Let dough rest for approximately 20 min, covered with a clean tea towel.
Baking
6/ Heat the oven to a 150℃ fan setting.
7/ You can bake the rye-style bread in a rectangular backing loaf pan or on the baking tray.
8/ Place parchment paper on the rectangular pan or tray.
9/ Place the loaf on the parchment paper and form it to your desired shape. I sometimes make the dough oval and sometimes round. Changing the shape feels like you are making a different bread every time.
10/ Dust the dough with potato or oat fibre, and make a few notches on the top if you like.
11/ Place in the middle of the oven and bake for 1 hour and 30 min (90 min) on a 150℃ fan. Or until dark golden brown.
NOTE:
If you don’t use a baking pan but an oven tray, wet your hands with cold water and make a compacted loaf.
In order to give the bread that “country look”, as seen in the picture below, I recommend dusting the loaf with oat or potato fibre.
I found inspiration for this bread at Low Carb No Carb
Ways to eat with rye-style bread
You might find this paragraph heading strange, as we all know how to eat bread. But…!
The great thing about this keto rye-style bread with added fibre is that you can enjoy your favourite bread dishes without noticing that it’s not traditional bread. You can prepare:
- Keto bread pudding
- Keto stuffing
- Festive keto bread pie
- Keto French toast (eggy bread)
I can assure you enough about the taste of the dishes mentioned above. I’m making them regularly, and neither my husband nor my kids realised they are made of keto bread. Keto stuffing is undoubtedly the favourite, and I’m asked to make it with every roast, Easter, Christmas, or other occasion when family or friends get together.
Also, indulge in the exquisite taste of this bread with butter, ham, and cheese.
Additionally, try the Secret Cheese and Garlic spread, which is perfect for any celebration. And get ready forthe All-Time Best Salmon Sandwich recipe that is coming your way. With these delicious food options, your taste buds will undoubtedly thank you for taking the time to savour the little things in life.
Try the other easy bread recipes for inspiration:
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KETO RYE-STYLE BREAD WITH FIBRE
Cooking Tools
- 1 Medium mixing bowl
- 1 Hand blender with whisk and blending attachement
- 1 spatula
- 1 Backing tray
Ingredients
- 4 whole Eggs
- 250 g Quark - or cottage cheese
- 150 g Mascarpone
- 1 cup Potato fibre - or oat fibre or mixture
- 1/3 cup Psyllium husk
- 1/2 tsp Salt
- 1/2 tsp Caraway seeds - ground
- 1 tsp Brown erythritol - or brown sukrin sugar
- 1 1/2 tbsp Baking powder
- 2 tbsp Apple vinegar
- 1 tbsp Grated parmesan - optional
- 100 ml Boiling water
Instructions
- Turn the oven on to 150℃ fan.
- Whisk the eggs until the bubbles appear.4 whole Eggs
- Add salt quark (or cottage cheese) and mascarpone. Use a blender stick to make it smooth.250 g Quark, 150 g Mascarpone, 1/2 tsp Salt
- Add all the dry ingredients (also parmesan cheese if using) and mix with a spatula.1 cup Potato fibre, 1/3 cup Psyllium husk, 1/2 tsp Caraway seeds, 1 tsp Brown erythritol, 1 1/2 tbsp Baking powder, 1 tbsp Grated parmesan
- Add apple cider vinegar and hot water. Combine asap with slow movement until all liquid is evenly distributed.2 tbsp Apple vinegar, 100 ml Boiling water
- Cover with a cloth and let rest for 15-20 min
- Put parchment paper on the baking tray. Take the dough out of the bowl and with wet hands, form it into a bread loaf.
- Sprinkle the dough with potato fibre all over the top.
- Bake it at 150℃ fan setting for one and half hours (90min). Or until dark golden brown.
- After baking, transfer the bread to the wire rack to cool down.