Description

Get the authentic taste and texture of a dark deli rye without the heavy carb load. By adding a hint of unsweetened cocoa powder, this version mimics the deep, earthy color of pumpernickel while keeping the flavor strictly savory and caraway-forward. It’s a hearty, nostalgic loaf that fits perfectly into a balanced lifestyle, updated with heart-healthy oils and extra fiber for a steady energy release.

Ingredients

Scale

2 ¼ cups warm water (105°F–110°F, feels like bathwater), divided
2 envelopes (4 ½ teaspoons) active dry yeast
2 teaspoons granulated sugar (consumed by yeast during proofing)
2 cups super fine almond flour
2 cups vital wheat gluten
¼ cup dark rye flour
¼ cup Swerve Granular (or preferred erythritol sweetener)
1 tablespoon ground flaxseed (adds fiber and subtle nutty depth)
1 tablespoon baking powder
1 tablespoon caraway seeds
1 teaspoon unsweetened cocoa powder (for color depth)
1 teaspoon kosher salt
4 tablespoons unsalted butter, melted
2 tablespoons olive oil or avocado oil (replaces some butter for healthier fats)
½ tablespoon melted butter (reserved for brushing)

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Instructions

Prepare the Bowl: Generously grease a large, round glass or metal bowl (8 to 10 inches wide) with a little butter or non-stick spray. Set it aside.
Activate the Yeast: In a separate medium bowl or large measuring cup, combine ½ cup of the warm water, the sugar, and the yeast. Stir gently, cover with a clean kitchen towel, and let it sit for 7–10 minutes. The mixture should become very frothy and bubbly. (If it’s flat, the yeast isn’t active—discard and try again with fresh yeast.)
Whisk Dry Ingredients: While the yeast proofs, grab a large mixing bowl. Sift in the vital wheat gluten, almond flour, dark rye flour, Swerve, baking powder, cocoa powder, flaxseed, and salt. Whisk well to break up any lumps and distribute the cocoa evenly.
Combine Liquids: Pour the frothy yeast mixture into the dry ingredients. Add the melted butter (4 tablespoons), the olive oil (2 tablespoons), and the remaining 1 ¾ cups of warm water.
Mix and Knead: Stir firmly with a sturdy wooden spoon or use a stand mixer with a dough hook. Once the dough comes together, fold in the caraway seeds. The dough will be wet and sticky but manageable. Knead for about 3 minutes until it feels cohesive and elastic. If it’s unmanageable, sprinkle in a teaspoon of almond flour; if too dry, add a splash of water.
First Rise: Shape the dough into a rough ball and place it into your prepared greased bowl.
Proofing: Preheat your oven to its lowest setting (around 100°F–110°F) for just 2–3 minutes, then turn it off. Cover the bowl with a towel and place it inside the warm oven to rise for 1 hour. Note: Low-carb doughs rely on gluten structure rather than starch, so it won’t double in size like white bread—this is normal.
Bake: Remove the bowl from the oven. Preheat the oven to 350°F. Gently brush the top of the loaf with the remaining ½ tablespoon of melted butter. Bake for 35–45 minutes. Around the 20-minute mark, tent the loaf loosely with aluminum foil to prevent the crust from over-darkening.
Cooling: The bread is done when the internal temperature reaches 200°F–210°F and a skewer inserted in the center comes out clean. Let it cool inside the bowl for 10 minutes, then invert it onto a cutting board. Allow the loaf to cool completely before slicing to ensure the best texture.

Notes

Balanced Energy Tip: If you are managing diabetes and would like to enjoy a hearty bread, this recipe can be a supportive option. The net carbs are kept low, and the base of almond flour and vital wheat gluten with just a small amount of rye may help support a steadier blood sugar response. At the same time, each slice is quite rich in flavor and pleasantly satisfying thanks to the fats and seasonings, so it fits best into your day when you enjoy it in mindful portions and consider it alongside your overall fat and sodium intake.
Allergy Alert: This recipe contains wheat (gluten), tree nuts (almonds), and dairy (butter). It is not gluten-free due to the vital wheat gluten, which is essential for the structure.
Yeast Sugar: Do not skip the 2 teaspoons of sugar. It is necessary food for the yeast to activate and rise; practically all of it is consumed during fermentation, leaving negligible residual sugar.

Personal Twist

The Reuben Toast: Slice leftovers thinly and pan-fry in a little olive oil until crisp—perfect as a base for an open-faced Reuben with sauerkraut and Swiss cheese.
Savory Topping: Before baking, sprinkle coarse sea salt and a pinch of dried onion flakes on top of the butter glaze for an “everything bagel” vibe without the carbs.
Storage Tip: Because this bread lacks preservatives, slice the entire loaf once cooled and freeze slices separated by parchment paper. Pop a slice directly into the toaster whenever you need a quick, savory side.

These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.