Keto Seeded Dill-Rye Bread

An unbelievably fantastic sub for the real thing you may be fooled! To the original recipe (credit to Maria Emmerich), I made a few tweaks, and it turned out wonderfully. This keto seeded dill rye bread is such an unbelievably fantastic sub for the real thing you may be fooled! 

I recommend my keto seeded dill rye bread toasted with  butter alongside scrambled eggs, griddled for a patty melt with caramelized onion and melted Swiss on top of a burger, or just sliced and stacked cold with ham & sharp Cheddar, and Dijon mustard!

Of course, all the ingredients are optional but really make it what it is.

INGREDIENTS

To a double batch of the base bread recipe here, add:

An additional 1/2 teaspoon onion powder
1 teaspoon each, of dill & caraway seed
2 teaspoons dill weed
1 tablespoon unsweetened cocoa powder (for color, doesn’t add much flavor)
10 drops acetyl pyrazine natural flavor extract
20 drops rye natural flavor extract
1/4 teaspoon molasses

DIRECTIONS

Preheat oven to 325 F. 

To the egg whites in the above recipe, add the optional ingredients above, and beat together as instructed until stiff. 

Add in the double amount of dried egg white protein powder and combine gently, beating for no more than another 10 seconds.

Gently scoop the batter into a parchment-lined metal or glass loaf pan, or unlined silicone loaf pan, sprayed with cooking spray (I use coconut oil spray to get the parchment to stay flat on my loaf pan). Smooth out the top of the loaf and optionally, lightly trace a line down the center (no need to dig in) for the loaf to split.

Bake 30 minutes and when the loaf is done, it will have puffed up a bit and feel dry on the top. Turn off the oven and leave the bread inside for about 30 minutes. The loaf will eventually collapse a bit, but you haven’t ruined it! 

Remove the bread from the oven and place on a cooling rack to let cure for as long as it takes to become dry to the touch all around the outside, depending on your environment’s humidity. In summer, I just leave it in the cold oven for a day or so.

Serving & storing leftovers:

You can also slice and serve it right away, but I recommend only slicing what you need to serve, and keep the loaf intact.

If you don’t plan to consume the bread in 5-7 days, freeze slices between parchment in an airtight bag or wrap.  I’ve also put the whole un-sliced loaf in the fridge inside a zip bag, but storing it any longer than a few days tends to introduce mold, whether refrigerated or not (that was 10 days for me).