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    Home » Bread

    Author: Emily Krill | Published: Mar 28, 2019 | Modified: Nov 28, 2021

    Real Keto Rye Bread with Yeast

    Jump to Recipe

    If you are looking for the best low carb rye bread on the Internet, then look no further. This Keto Rye Bread recipe will knock your Keto socks off.  And each slice has just 7g net carbs. 

    a loaf of Keto Rye Yeast Bread
    Jump to:
    • 🥪 Reuben, anyone?
    • 🥣 Ingredients
    • 🍚 Did you say sugar?
    • 🔢 Carb count
    • 💬 Instructions
    • 📋 Recipe
    • Specialty ingredients used 💰

    Good news 😁

    Not to toot my own horn or anything, but I am about to share a recipe for the tastiest Keto Rye Bread on the whole entire Internet.

    Hands down.

    Old Timey Photograph of a woman playing a huge horn

    That's because my bread has a certain special something that makes bread, well, bread-like.

    And that something is, of course, gluten. You need yeast and you need vital wheat gluten to get a low carb bread that is elastic and chewy on the inside and crusty on the outside. And I know, I know, you might be thinking that psyllium husk bread is like that. But once you've had a slice of my Keto rye bread, you will never go back.

    hands butter a slice of Keto rye bread

    🥪 Reuben, anyone?

    The best reason to make this Keto Rye Bread recipe might be this: real Reuben sandwiches will soon be within your reach. Yep, soon you'll have the rye bread, so all you'll need is corned beef, Swiss cheese, cabbage, and Russian dressing.

    Oh, and wouldn't you know it, I've got a recipe for a cheesy Reuben filling right here on this website.

    a close up of a loaf against a navy blue napkin

    So let's get cracking!

    🥣 Ingredients

    • warm water
    • melted butter
    • sugar
    • active dry yeast
    • ground ginger
    • vital wheat gluten
    • almond flour
    • dark rye flour
    • salt
    • baking powder
    • Swerve Granular
    • caraway seeds
    a top down view of a loaf of sliced Keto rye bread

    🍚 Did you say sugar?

    Ok, yes, you did hear that correctly. There is sugar in this recipe. But the sugar is converted to alcohol and carbon dioxide in the fermentation (proofing) process and the carbohydrate is canceled out. So the Keto Police can go ahead and put away your whistles.

    🔢 Carb count

    Now, this low carb yeast bread is slightly higher in carbohydrates than my other yeast breads. This Keto Rye Bread has 7g net carbs per slice while my Farmer's Bread and Ciabatta Rolls have 5g net carbs. It's just the difference between using real dark rye flour instead of flaxseed meal. It's a trade-off, I know, but can you really make a self-respecting rye bread without a little rye flour? I think not.

    If you like this Keto Rye Bread, then you might like my Flaxseed Crackers, Keto Banana Bread or Keto Focaccia.

    a close up of several slices

    💬 Instructions

    1. Liberally grease an 8, 9 or 10 inch wide glass or metal bowl with butter.  Use the most rounded bowl that you have.
    2. Mix together ½ cup warm water, sugar, ginger and yeast in a large bowl and cover the bowl with a towel.  After 7-10 minutes the mixture should be frothy with small bubbles.  If it is not frothy, then the yeast has died and you need to start over with new yeast.
    3. Sift together remaining dry ingredients except the caraway seeds.
    4. Mix together the frothy yeast mixture, 6 tablespoons melted butter and remaining 1 ¾ cup warm water.
    5. Slowly mix the dry ingredients into the wet ingredients and stir well to combine.  Mix in caraway seeds.
    6. The dough should be sticky and rather wet, but you should be able to knead it.  But if it's too dry to knead then add a little water and if it's too wet to knead you can add a little more almond flour.  Knead the dough for 3 minutes.
    7. Form the dough into a ball and place it in the greased bowl. 
    8. Preheat the oven for 2-3 minutes until it reaches 100-110 degrees.  Cover the bowl with a towel and place the bowl of dough in the oven to rise for 1 hour.  It will not rise very much at all.  That's ok because it will rise when you bake it.  Remove the bowl from the oven.  Brush the top of the dough with ½ tablespoon melted butter.
    9. Pre-heat oven to 350 degrees F and bake for 35-45 minutes.  Loosely cover the bread with a piece of foil at minute 20 to keep the bread from browning too much.  Bake until the internal temperature reaches 200 - 210 degrees F and a wooden skewer in the middle of the loaf comes out clean.
    10. Cool in the bowl for 10 minutes.  Then place a large cutting board on top of the bowl.  Invert the bowl to release the loaf from the bowl.
    11. Wait until fully cooled before cutting. If you can.
    a loaf of Keto rye bread against a navy blue napkin

    One final note 👩‍🍳

    Please pay close attention when you are proofing the yeast. (That's when you combine warm water, sweetener, and yeast in a bowl and wait for it to ferment and become frothy.) If the yeast fails this test then it's dead and the Keto Rye Bread won't rise and everyone will be unhappy. So please take care.

    We have the Reuben sandwiches to think of! (Toot toot!) 😉

    a 1920's photo of a woman playing a huge horn
    Print

    📋 Recipe

    Real Keto Rye Bread with Yeast

    Best Low Carb Rye Bread
    Print Recipe

    ★★★★★

    5 from 7 reviews

    If you are looking for the best low carb yeast bread on all of the Internet then look no further.  This low carb version of traditional rye bread will knock your socks off.  And each slice has just 7g net carbs. 

    • Author: Emily Krill
    • Prep Time: 80
    • Cook Time: 45
    • Total Time: 2 hours 5 minutes
    • Yield: 12 slices 1x
    • Category: Bread
    • Method: Baked
    • Cuisine: American
    • Diet: Diabetic

    Ingredients

    Units Scale
    • 2 ¼ cups warm (like bath water) water, divided
    • 6 tablespoons butter, melted
    • 2 teaspoons sugar*
    • 2 envelopes (4 ½ teaspoons) active dry yeast
    • ¼ teaspoon ground ginger
    • 2 cups vital wheat gluten
    • 2 cups super fine almond flour
    • ¼ cup dark rye flour
    • 1 ½ teaspoon salt
    • 1 tablespoon baking powder
    • ¼ cup Swerve Granular
    • 1 tablespoon caraway seeds
    • ½ tablespoon melted butter to brush over the top of the dough.

    Instructions

    Step 1.  Liberally grease an 8, 9 or 10 inch wide glass or metal bowl with butter.  Use the most rounded bowl that you have.

    Step 2.  Mix together ½ cup warm water, sugar, ginger and yeast in a large bowl and cover the bowl with a towel.  After 7-10 minutes the mixture should be frothy with small bubbles.  If it is not frothy, then the yeast has died and you need to start over with new yeast.

    Step 3.  Sift together remaining dry ingredients except the caraway seeds.

    Step 4.  Mix together the frothy yeast mixture, 6 tablespoons melted butter and remaining 1 ¾ cup warm water.

    Step 5.  Slowly mix the dry ingredients into the wet ingredients and stir well to combine.  You can use a stand mixer with a dough hook, or just a wooden spoon and some elbow grease.  Mix in caraway seeds.  

    Step 6.  The dough should be sticky and rather wet, but you should be able to knead it.  But if it's too dry to knead then add a little water and if it's too wet to knead you can add a little more almond flour.  Knead the dough for 3 minutes.

    Step 7.  Form the dough into a ball and place it in the greased bowl. 

    Step 8.  Preheat the oven for 2-3 minutes until it reaches 100-110 degrees.  Cover the bowl with a towel and place the bowl of dough in the oven to rise for 1 hour.  It will not rise very much at all.  That's ok because it will rise when you bake it.  Remove the bowl from the oven.  Brush the top of the dough with ½ tablespoon melted butter.

    Step 9.   Pre-heat oven to 350 degrees F and bake for 35-45 minutes.  Loosely cover the bread with a piece of foil at minute 20 to keep the bread from browning too much.  Bake until the internal temperature reaches 200 - 210 degrees F and a wooden skewer in the middle of the loaf comes out clean.

    Step 10.  Cool in the bowl for 10 minutes.  Then place a large cutting board on top of the bowl.  Invert the bowl to release the loaf from the bowl.

    Step 11.  Wait until fully cooled before cutting.  If you can.

    Notes

    *The sugar is converted to alcohol and carbon dioxide in the fermentation (proofing) process, so the carbohydrate is canceled out.

    TO MAKE THIS BREAD IN A LOAF PAN:

    Follow steps 1 through 8.  Then take the risen bread dough out of the oven and place it on the counter.  Use your fist to punch the air out of the dough, 3-4 times.  Roll the dough into a loaf shape and place it in a greased loaf pan.  Allow to rise for 45 more minutes.  Then resume the recipe for steps 9-12.  

    Nutrition

    • Serving Size: 1 slice
    • Calories: 268
    • Fat: 16
    • Carbohydrates: 11
    • Fiber: 4
    • Protein: 21

    Keywords: Keto Rye Bread, Real Low Carb Bread, Low Carb Rye Bread

    Specialty ingredients used 💰

    almond flour

    Almond Flour

    Buy Now →
    swerve granular

    Swerve Granular

    Buy Now →
    vital wheat gluten

    Vital Wheat Gluten

    Buy Now →
    dark rye flour

    Dark Rye Flour

    Buy Now →
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    Reader Interactions

    Comments

    1. erica says

      April 12, 2020 at 2:12 am

      Bravo! I followed this to a T with only one small change - 1 1/2 tsp molasses instead of sugar for the yeast to feed on (it's all i had on hand). It cooked in my glass pyrex bowl perfectly with a beautiful crust on all sides. Perfect texture and flavor. Great with kosher realsalt on top and a slab of kerrygold butter... can't wait to try it toasted.
      Thanks for bringing my low carb fish fry dreams to life!

      ★★★★★

      Reply
      • EmilyKrill says

        April 12, 2020 at 8:34 am

        Yum, molasses sounds great in this.

        Reply
    2. Mary Morello Manello says

      October 30, 2019 at 6:22 pm

      Hello and thanks for your diligent work! Can I make this in my bread machine? I bought a bread machine to make Keto King’s Bread Machine bread and it’s to DIE FOR. (only 2 carbs per slice). Seeing your rye bread recipe has me wanting to try it! Thanks!

      Reply
      • EmilyKrill says

        October 30, 2019 at 6:28 pm

        You know, I have never used a bread machine, so I'm not sure if you could make this rye bread with one. Sorry I don't have a better answer for you.

        Reply
      • Mary Kasner says

        May 22, 2020 at 3:08 pm

        I made this in the bread machine and it is mushy. So disappointed that it didn’t work out. I’ve converted recipes before with no issues. Not sure what happened.

        Reply
        • EmilyKrill says

          May 22, 2020 at 4:25 pm

          Oh dear. I have never used a bread machine, so I don't have any advice to offer, I'm afraid.

          Reply
    3. Mike A says

      October 11, 2019 at 12:19 pm

      Would love to be able to have rye bread. Caraway seeds add a lot to the taste. But I am hesitant about the sweetener due to GI concerns. Is the granulated artificial sweetener critical to the recipe?

      Reply
      • EmilyKrill says

        October 11, 2019 at 12:29 pm

        Not at all. The sweetener adds to the flavor of the rye bread, but is not necessary for the recipe to work.

        Reply
    4. EmilyKrill says

      June 12, 2019 at 8:49 am

      Oh dear. Sorry that you don't like the bread. You are right, these are expensive ingredients to waste. But I'd be happy to address the issues you had.

      I'm not sure where you got the 1 1/2 tsp yeast number, but you can go right to the source for that measurement. https://redstaryeast.com/yeast-baking-lessons/yeast-types-usage/active-dry-yeast/ . Sounds like you ended up using the recipe amount of 4 1/2 teaspoons, and the yeast bread rose just like it should have.

      As to the moisture in the bread, I think of it as a feature rather than a bug. Low carb almond flour bread can be bone dry, so this recipe is meant to be different than that. You can try two fixes though. The easiest thing to do is just toast the bread before you eat it. You can try adding less water, but I don't think the dough will hold together for you.

      The bake time question is harder to answer because, like people, every loaf of bread is different. Bread is kind of famously fickle. So you were right to go by internal temperature rather than the listed average cook time. The bread should not have been underdone at that temperature, but if you do try to make this bread again, you should wait until it reaches between 210-220 degrees.

      I do hope you'll try another bread recipe. I actually have quite a few on my site. Here's that link. And I probably shouldn't say this, but if you are just jonesing for real yeast bread, you should try the one that ThinSlim Foods makes called Zero Carb Bread. You can buy it here. For low carb bread, it is surprisingly good.

      Ok, that's all I've got. Hope this helps.

      Reply
      • Brian Lamb says

        June 14, 2019 at 6:46 am

        Thanks for your reply. It was in depth, thoughtful, and very polite.

        I don't mind if this response isn't published, but I am hoping for more insights. I wound up not eating the bread that I made because I had also just smoked off 7lbs of pastrami and didn't want to ruin the pastrami experience.

        So just a couple of questions, if you don't mind.

        1. Should the yeast be by weight or volume? If I get 4.5 tsps in actual measuring spoon measurements, that is where it should be, correct?

        2. I am wondering if less water, as long as the dough holds together, might be the way to go. I am "positive" that I measured the water correctly, but maybe the water content caused it to take longer to bake off?

        3. Have you tried "sola" bread? I was thinking about ordering a couple of loaves of that to give it a shot. It gets good reviews.

        Thanks again for responding.

        Reply
        • EmilyKrill says

          June 14, 2019 at 8:32 am

          No problem. I like answering questions. (And I admire your commitment to smoked pastrami, BTW.)

          1. A lot of people, especially in Europe, bake using weight instead of volume, because there are less variables that way. That's because the weight might be different if you packed the ingredients into the measuring cup, for instance. The amount of yeast in this recipe is so small though, that I don't think there is any chance that the volume measurement and the weight measurement would be any different. But the weight of 4 1/2 tsp yeast is 1 1/3 oz. Here's a link to a yeast conversion chart.

          2. It definitely sounds like the water content was a little too high. You can measure your bread ingredients perfectly, but the dough still might be too wet or too dry. You kind of need to go by feel. That's why the instructions read, "The dough should be sticky and rather wet, but you should be able to knead it. But if it’s too dry to knead then add a little water and if it’s too wet to knead you can add a little more almond flour."

          3. I've never heard of Sola bread before today, but I'm very curious about it now. Do you mind checking back in if you give it a try?

          Reply
    5. Carol says

      May 16, 2019 at 11:43 pm

      My favourite sandwich is the patty melt! Now I can have it again!! God bless you!

      Reply
      • EmilyKrill says

        May 17, 2019 at 8:48 am

        Any time!

        Reply
    6. Tisha says

      March 28, 2019 at 9:35 pm

      I definitely need a low carb bread on hand!!! This is a great recipe!

      ★★★★★

      Reply
      • EmilyKrill says

        March 28, 2019 at 9:36 pm

        Thanks!

        Reply
    7. Urvashee says

      March 28, 2019 at 8:17 pm

      whoah. Rye bread is seriously my favorite kind of bread. Rye bread toast with butter is like a comfort food to me. Nice to see that I may have a low carb option! Thanks.

      ★★★★★

      Reply
      • EmilyKrill says

        March 28, 2019 at 8:30 pm

        Rye bread is so good. It's my fav too.

        Reply
    8. Sharon says

      March 28, 2019 at 8:16 pm

      This rye bread that is low carb looks delicious. You're right that it's perfect for Reuben sandwiches.

      ★★★★★

      Reply
      • EmilyKrill says

        March 28, 2019 at 8:30 pm

        Thanks!

        Reply
    9. Elaine says

      March 28, 2019 at 7:55 pm

      Rye bread recipes are not something you see often, so I was really excited when I stumbled upon this low carb rye bread recipe of yours. It looks absolutely delightful and something I can't wait to try!

      ★★★★★

      Reply
      • EmilyKrill says

        March 28, 2019 at 8:31 pm

        Great! I hope you like the recipe.

        Reply
    10. Rosa says

      March 28, 2019 at 7:27 pm

      Umm yes please!! I didn’t think low carb and bread could be in the same sentence. Life changing!

      ★★★★★

      Reply
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    I'm Emily, the diabetic behind Resolution Eats. Many years ago, I made a New Year's resolution to switch to a low carb diet. It improved both my health and my outlook on life. Since then, I've come up with hundreds of Keto recipes for everything from soup to nuts. And this blog is a way for me to share the low carb love. Cheers!

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    DISCLAIMER: I'm a home cook, not a nutritionist, so please take my advice with a grain of salt.  I calculate the nutritional information using the Lose It app, which sometimes contains errors.  You should also know that there are affiliate links on my website, so if you follow them, I'll receive a small commission. 

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