Rye bread recipe

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This recipe makes an incredible loaf of bread, rich with the unique flavor of caraway seeds. Use it as you would any other rye bread for a ham and Swiss cheese sandwich, corned beef sandwich, or rye toast spread with butter.

  • Yield: 14 slices (½" thick)
  • Preparation Time: 15 Minutes
  • Total Time: 1 Hour 15 Minutes


  • 2½ cups almond meal/flour
  • ½ cup garbanzo bean (chickpea) flour
  • ½ cup ground golden flaxseeds
  • 1 tablespoon baking soda
  • ½ teaspoon fine sea salt
  • 1 tablespoon caraway seeds, finely ground in a spice grinder or coffee mill
  • 1 tablespoon whole caraway seeds, divided
  • 10 eggs, separated
  • ½ cup butter, melted
  • ¼ cup buttermilk
  • 1 tablespoon xylitol or 4 drops liquid stevia or to desired sweetness
How to Make It
  1. Preheat the oven to 350°F. Grease an 8½” × 4½” loaf pan.
  2. In a food processor, combine the almond meal/flour, garbanzo bean flour, flaxseeds, baking soda, salt, and ground caraway seeds. Pulse on low speed until well mixed. Add 2 teaspoons of the whole caraway seeds, the egg yolks, butter, buttermilk, and xylitol or stevia and pulse just until blended.
  3. In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse just until the egg whites are evenly distributed, but do not run the food processor at a constant speed. Spread into the pan and sprinkle with the remaining 1 teaspoon caraway seeds. Bake for 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean.
  4. Cool in the pan on a rack for 10 minutes. Remove and cool completely on the rack.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
233 kcal
Calories from Fat:
171 kcal
% Daily Value*
Total Fat
19 g
Saturated Fat
4 g
Trans Fat
0.0 g
412 mg
9 g
Dietary Fiber
4 g
11 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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