With 5.4 net carbs this low carb yeast bread is Atkins friendly. From Lowcarb-ology.com

Low Carb Keto Bread With Yeast & Vital Wheat Gluten

This is the best low carb yeast bread I’ve made. I’ve been working on it for a couple of months to get that soft texture, small holes, and yeasty aftertaste that I love. With just 5.4 net carbs per slice toast just became a reality to me again! However you should be aware that this bread is NOT gluten free.

For this recipe you’ll need: active dry yeast, sugar (tiny bit and it gets eaten by the yeast), butter, baking powder, salt, vital wheat gluten, almond flour (I used ground pecans), coconut flour, flaxseed meal, dark rye flour, whole flaxseed, cardamom. A stand mixer with a dough hook is helpful.

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Low carb yeast bread is perfect for your keto diet. From Lowcarb-ology.com

I have been baking bread since I was 14 and I am 56 now. The day I had to say goodbye to conventional bread I was heartbroken — especially since I still make it for my family. I’ve made some quick, low carb bread substitutes and they were very good. They were very good but they weren’t yeast bread.

This is soft like regular bread. The crust is soft, too – it doesn’t get crispy. You can make toast, sandwiches, and French toast again. You can eat bread and butter again!

So how can this be low carb if it contains sugar AND rye flour AND vital wheat gluten?

There is a tiny bit of sugar it in and that is to feed the yeast. Yeast is a living organism and when it consumes the sugars it gives off a gas which is what makes the bread rise. Wheat gluten is the protein that has been removed from the wheat so it has fewer carbs. Rye flour has 67 net carbs per cup while white flour has 92 net carbs. Since you’re only using 1/2 cup in this recipe your only getting 33.5 net carbs per loaf or 2.79 net carbs per slice.

Obviously you can’t go berserk with this low carb yeast bread. Those carbs will add up! This is something to schedule into your eating plan a couple of times a week, not three times a day.

With 5.4 net carbs this low carb yeast bread is Atkins friendly. From Lowcarb-ology.com

Tips for Making This Low Carb Bread Recipe

Even if you’ve had a lot of experience making regular bread you’re going to find that this low carb yeast bread recipe is a little different. Here are some tips to help your bread baking experience be successful.

  • The dough will feel wet and a little tacky. It won’t stick to your hands but it will leave a thin film on them.
  • If you are hand kneading the bread it will take about 15 minutes of vigorous kneading.
  • If ?you are hand kneading you’ll need to knead on parchment paper taped down to your work surface. You can’t use any extra flour.
  • It will take about 5 minutes to knead the bread with your stand mixer.
  • When the bread is kneaded properly it will “pull back” if you pinch a piece of the dough and pull it gently toward you. When you let go of it it should move back toward the bread dough.
  • Rising times can vary depending on the temperature. I have a proofing oven set at 110F and my dough doubled in 65 minutes. 110F is the best temperature for letting your bread dough rise.
  • When the bread is done an instant read thermometer pushed into the middle of the loaf will read about 190 to 200 degrees. Do not depend on the way the loaf sounds when tapped.
  • When the bread comes out of the oven set the breadpan on it’s side for 5 minutes. The loaf will loosen up. Pull the bread away from the bread pan and flip it over to the other side. The bread will compress a little but that’s ok. If you leave it sitting right side up the dome of the bread with collapse.
  • Cool the bread completely before cutting it.

Easy low carb yeast bread recipe. 5.4 net carbs. from lowcarb-ology.com

You May Need

If you are going to make one loaf of bread at a time then a Kitchen Aid will work fine, just make sure you get the dough hooks. If, like me, you make a lot of bread then I really suggest that you get a Bosch mixer which will last forever and knead up to 6 pounds of bread dough at a time. Vital wheat gluten is available in most natural/health food stores, many grocery stores, and Amazon.

parts of a baking machineimage A Red Kitchen Aid Stand Mixerimage a red mill vital glutenimage

Low Carb Yeast Bread Recipe

Here’s that low carb yeast bread recipe! You can slice it, put waxed paper or parchment between the slices, and freeze it. That way it stays fresh and you can easily have a slice when you want it!

With 5.4 net carbs this low carb yeast bread is Atkins friendly. From Lowcarb-ology.com
Print Pin Recipe

Low Carb Yeast Bread: Keto Sandwich Bread

This low carb yeast bread is soft and fluffy but it only has 5.4 net carbs per slice. Use it for sandwiches or toast, it's a great addition to your low carb lifestyle!
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 12 slices
Calories 165kcal
Author Katherine Peters


  • 1 cups water 110F -should feel comfortably warm
  • Pinch of ground ginger
  • 1-1/2 tablespoons yeast
  • ½ teaspoon sugar
  • 1 teaspoon of cider vinegar
  • 3 tablespoons butter
  • ¾ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vital wheat gluten
  • ¾ cup almond flour or pecan flour
  • ¼ cup coconut flour
  • ¼ cup flax meal
  • ½ cup dark rye flour
  • 1/4 cup flax seed
  • 1 teaspoon cardamom


  • Mix 1/4 cup water, ginger, yeast, and sugar.
  • Set aside.
  • Melt butter.
  • Set aside.
  • Blend gluten, pecan or almond flour, coconut flour, flaxseed meal, and dark rye flour.
  • Set aside.
  • Yeast mixture should be bubbly.
  • Add the yeast mixture and the remaining 1 cup of water to the bowl of a stand mixer fitted with the paddle attachment.
  • On low speed add 1 ½ cups of the flour mixture.
  • Beat on low speed for 1 minute.
  • Let stand for 10 minutes.
  • Stir the salt, cardamom, and baking powder into the flour mixture.
  • Stir the vinegar into the melted butter.
  • With the mixer on low, add the butter mixture to the dough.
  • Beat for 1 minute or until the liquid is mostly absorbed.
  • Change to the dough hook.
  • With the mixer on medium speed (or the kneading speed recommended by the manufacturer) slowly add the remaining flour mixture.
  • The dough will begin to come together.
  • Add the flaxseeds.
  • Knead for 5 minutes (10 minutes if kneading by hand).
  • When you are finished kneading the dough should “pull back” when you gently pull some of it out.
  • Grease a large bowl.
  • Form the dough into a ball and grease it with butter.
  • Place the dough into the bowl, cover with a towel and let rise for 1 hour.
  • Punch down, shape into a loaf and place in a greased loaf pan.
  • Preheat the oven to 350F.
  • Let rise until the loaf is about 1 1/2-inches over the rim of the loaf pan, about 40 minutes.
  • Bake for 40 minutes, or until an instant read thermometer stuck in the middle of the loaf registers 190F.
  • Let cool in pan for about 2 minutes, turn pan on it's side.
  • Slide the loaf out and turn the loaf to the other side.
  • Let cool completely.
  • Use a very sharp bread knife to cut into slices.


Calories: 165kcal | Carbohydrates: 9g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 229mg | Potassium: 106mg | Fiber: 4g | Sugar: 0g | Vitamin A: 85IU | Vitamin C: 0mg | Calcium: 59mg | Iron: 1.4mg

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130 thoughts on “Low Carb Keto Bread With Yeast & Vital Wheat Gluten”

  1. Holy Moly! This is amazing. I used almond flour (not pecan, although that sounds delicious too). I could not find any dark rye flour in town, so I used buckwheat flour. This is so delicious! I could not wait to make a Reuben sandwich. I have been following a low-carb diet for a while now, and this is the first time I have found a recipe that actually resembles ?real? bread. In addition to that, I couldn?t even believe how wonderful it tastes! Thank you so much for creating this recipe? It?s a keeper. ????????????

  2. This recipe is the bomb! I had no flax meal, so substituted spelt flour. No problem rising whatsoever. This loaf was robust!!!! One note is that because there is so much vital wheat gluten, very little kneading was required- less than five minutes for sure. (and I did not use a stand mixer.). Kneading generates gluten from flour- kneading when you’ve added the gluten just mixes the content together. I’m off to try another variation- adding back the flax, which I now have, and substituting buckwheat for rye. Thanks so much! Wonderful.

  3. I just baked this bread. It didn?t rise beyond the height of the tin. I tried to control the warmth and humidity by trying to raise the bread in my microwave. Too bad it didn?t get more volume. It?s a very dense and heavy bread. I also think the cardomom is a little strong in scent. I might try the recipe again in the future when the weather warms up.

  4. I am new to low carb. I?ve been a long time bread baker.

    I don?t understand why this bread has both baking powder AND yeast. Why not one or the other?

  5. This is my first time to your website, I came after seeing Wes’ video of your egg noodles (They are just like Passover noodles!).

    so I came upon several of your recipes. This yeast bread looks interesting. I’m a long time bread baker. But why is there baking powder in this recipe? There sure seems to be a lot of yeast and VWG

    Thamk you very much,


  6. Hi Marye

    Thank you so much for this low carb bread recipe. It really taste like any other normal bread which I have made. I love it even better than just the normal bread. Today is my 2nd attempt with it and I managed to get a better texture this time as I roughly know how the dough is supposed to be. Anyway, I managed to convert the cups measurement to metric for those who are used to metric measurements.

    Ingredients :-
    262gm/ 1 1/4 cup of lukewarm water
    Pinch of ginger
    1.5 tbsp of yeast
    1/2 tsp sugar
    120gm/1 cup of Vital Wheat Gluten flour
    70gm/ 3/4 cup of almond flour
    24gm / 1/4 cup of coconut flour
    24gm / 1/4 cup of ground flaxseed
    60gm / 1/2 cup of rye flour
    3/4 tsp of Baking Powder
    1 tsp of cider vinegar
    3 tbsp of melted butter

  7. The ingredients must be weighed for consistency; weight is how we are taught to bake in the culinary world, anything else is child’s play without forgiveness.

  8. I used bread machine yeast. The dough rose beautifully! If your bread didn’t rise well, I would suspect that the yeast was either old or the water you dissolved the yeast in was either too warm or too cool. I always have good luck with bread machine yeast. I use it over regular yeast.

    1. Different kinds of yeasts work differently. Bread Machine yeast works fast, but doesn’t last really long. I’m guessing my bread didn’t rise well in the pan because I used active dry.

  9. I made two loaves tonight. Both loaves had the same problem. The dough Rose a little bit whilst in the bowl, but I thought that since it was a boule on the smaller side, it wouldn’t ride as much. Fit the second ride, neither loaf rose at all. I live in Colorado so altitude was addressed, I added a little more gluten (2 tbsp). The recipe calls for 1 1/2 tbsp yeast but I’m seeing people talk about 3tbs on the recipe. I’ll hold off on making another. The ingredients are too expensive to be using it to practice. I was super hopeful though.

  10. Love it. Recipe worked. Texture totally like bread. Only problem I had, during second rise dough hardly double up. So my bread never rise above the bread tin rim.

  11. Adriana Gutierrez

    A few questions:
    1. Did you use pecan flour or pecan meal?
    2. Why not throw the flax seeds in with the rest of the dry ingredients
    3. Has anybody tried this with oat fiber in place of the rye or pecan/almond flour?
    4. I usually aim for internal temperatures of 204? when baking bread and have good results

  12. One comment mentioned 3 T of yeast. The recipe I am currently using says 1-1/2 T. I’m in th e process of making it so I’m going with the 1-1/2 T. Which is correct?

  13. I made this bread twice. The first time it came out beautifully and I was very excited to eat it, but when I bit into it, it tasted horrible. It has a very, very strong yeasty flavor that overpowered the whole bread. My boyfriend tried it too, and agreed. We looked at the recipe, and saw that it called for A LOT of yeast. My boyfriend is a baker, so he suggested trying it again with half the yeast. I did that the second time, and it came out perfect and tasted great! So, I recommend cutting the yeast in half! I understand that it’s a lot because there is not much gluten in the bread, but we had to throw away the whole first loaf because of the overpowering flavor, which was disappointing, so it’s worth it if it doesn’t rise as much. The second loaf rose pretty well for me, though.

  14. My bread rises and the bowl and half in the loaf pan. Recently I’ve been using regular yeast instead of quick rising yeast. I was wondering how to make my bread rise. I’ve tried 4 different recipes but I cant figure it out. It just doesnt double in the loaf pan. I did grease it and cover it and turned the oven on so it was a little warm. Dont know what else to do.

  15. Hi! I just tried this tonight, and like many others, it would not rise for me. Now, I did use bread machine yeast since I did not have regular yeast, but I followed the adaptation instructions on the Fleischmann’s website for substituting. So, in theory, it should have worked. But, I am confused after reading the comments. Early on, someone asked you if the amount of yeast was correct – and said: “is it really 3 tablespoons?” Now, I looked at the recipe again, thinking that was my mistake and it says 1.5 T. That alone could make the difference! Can you please verify how much yeast? Also, someone said they left out the spices and caraway – I do not see caraway anywhere in your recipe, and actually I think I do not like cardamom – can I leave that out and not have ill effects? Thanks so much for any help!

  16. 5 stars
    I have a ton, well 4 one pound bags of pumpernickel rye in my freezer from my preketo days. Thanks for this recipe! Now I can use it! For those worried about using sugar or honey to proof the yeast, inulin works just as well. It has become my go-to for keto yeast bread recipes.

  17. 5 stars
    I have this loaf baking now, and it looks great. I think I may have an idea as to why some people are having trouble getting this bread to rise. It may have to do with the rye flour. I remember making a rye bread recipe last year and reading about how rye flour is notorious for taking a long time to rise. I also noticed that?s another commenter had finally had success when she used spelt flour. So for my loaf, I decided to try half rye half sprouted whole wheat flour (from King Arthur Flour) after seeing that the carb/fiber counts are exactly the same. Well, it rose beautifully in even less time than the recipe suggested. Perhaps your warm Texas kitchen combined with rye?s slower rise time are the reason some have trouble with the recipe. I can?t wait it until my loaf is done baking! Thanks for a great & ingenious recipe!

  18. hi there, thank you for taking the time perfect a bread recipe containing yeast! Before I went Keto I made all our bread over 30 years. I’ve got this recipe wirh two sub’s of Arrowroot flour for rye and roasted sunflower seeds instead of flax seed. I will pist my results on my FB page. Thanks looking so forward to some real bread.

  19. 3 stars
    I just tried making this bread today and I had 2 problems. The first problem is that I got a great rise with the first rise, then I punched it down as instructed, and barely got any rise during the second ride and I did wait about twice as long as the recipe called for but this was no help. The second problem is the cardamom taste. It’s really strong and I found it unpleasant. I’m wondering if it’s necessary to the structure of the bread. Can it be left out?

    1. Cindy, I made mine without the cardamom, and it was great! I just didn’t have any on hand.

  20. Mary Jane Slater

    5 stars
    I am wondering if the difference in rising results could be because the vital wheat gluten has different percentages of gluten. I once read that Vital wheat gluten should be at least 75% and gluten flour is less. However some manufacturers and retailers seem to use the names interchangeably. Checking the percentages may be helpful. I would like to hear other readers views and opinions.

  21. With that much yeast, I would say that those that are experiencing problems with the bread rising should increase the amount of sugar or honey. To me the yeast isnt getting enough food & is not doing its job.

  22. Hi made this today. I too had the rise challenge. I was a little short on the glutein flour so balanced it with rye It smelled and tasted great do not giving up. May try the bread machine next time.

  23. I made it and it’s in the oven right now! Smells fantastic and it looks great! I didn’t have the dark rye flour do I just added an equal amount more almond flour. Also I left out the flax seed and Caraway. I’m just not fond of the flavor. It didn’t rise quite as well as I’d hoped but it was a solid 1/2 inch above the loaf pan. I’ll let you know how it turned out shortly!! Thanks for the recipe!

  24. 5 stars
    I made this in my Breadman Ultimate machine. Turned out great. It’s delicious. I followed manufacturer instructions – liquids first, dry ingredients made a “well” added the instant yeast. After it started mixing I added the butter. Ran a full cycle removing the paddle before the 2nd rise.

    I substituted soy flour for the rye.

    If anyone has suggestions about the bread machine to get the bread to rise more , it’s appreciated. I did get a nice loaf. I cut it while it was still warm using my ELECTRIC knife. Best way to slice these breads! The crust is great – not tough like some recipes I’ve tried.

    BTW. I made jam in my bread machines using white figs from my fig tree. Don’t waste your money on these pre-made jams. Your bread machine should have a “jam” cycle. Mine does. Super easy and cheap to make.

  25. I am not on Facebook, so I was wondering if you posted some kind of video and where? I have the bread in the 1st rise stage, so can’t make any comments yet, but will when I’m done. Thanks!

  26. Two comments based on others’ questions:
    1) As a rule of thumb with yeast breads, per a 17F change, the rise time is changed by a factor of two. Recipe calls for 1 hr at 110F, if the temp is 76F it will take four times as long. At 93F, two times.
    2) As a longtime bread baker, I use only weights to measure dry ingredients. I am reasonably able to convert volume to weight for my commonly used ingredients, but not these. Can you provide weight metrics? Preferably in grams? Volume vs weight may be a factor affecting thhe hydration ratio.

  27. Hi!

    I tried your recipe and love it! Only thing though I can’t get it to rise enough (I’m accustomed to my doughs 2x in size, this one is only going 1.5x). What I have noticed though is that by step 20 (just before kneading) I have a tough dough that feels like it needs a bit more water and after 10 minutes of hand kneading the gluten is activated pulling but it’s only a bit less tough. Your instructions are very clear, detailed and precise so I followed them to the letter. But does it sound like I might need more water or it there something else I’m missing?


  28. Do you think the bread would still come out if I substituted almond or avocado oil for the butter? Would prefer to use some kind of oil instead if you have any suggestions?

    Thanks so much!

  29. Hello
    I’ve made this now 3 times, I used red fife flour instead of the rye as it has less carbs, then the 3rd time I used spelt as I couldn’t find any red fife,
    the first 2 times it barely rose in the second rising, so the 3rd time I made it I doubled the recipe and WOO HOO we had awesome liftoff and let me just say I am in heaven
    thank you for this recipe I put my facebook post of the photo

  30. I just discovered your Low Carb Yeast Bread recipe and I’m excited to give it a try, but first I have a question: can I use buckwheat flour instead of rye flour? Thanks…!

  31. 5 stars
    My 18 year son made this today and OMG, it is fabulous. We didn’t include the spices and we used Hodgson Mill Whole Grain Rye Flour. He ground up whole flaxseed for the flaxseed meal in a coffee grinder and used a stand mixer with the dough hook to knead the bread. We put a wire rack over a pot of hot water and put the bowl of dough on the rack and then covered it with a towel to contain the heat. We also did that for the second rise (though we used a lighter weight towel so it wouldn’t crush the rising loaf). He needs a low carb diet for health issues and thankfully he likes whole grain bread to begin with. The poor child was looking at the specter of never eating bread again. This recipe is exactly what he needs.. Thank you so much!!!!

  32. 5 stars
    This bread is a verry good bread, not just low-carb but as bread. I had no issues with it rising; in fact, I found this to be one of the easier breads that i have made. I am very happy to have stumbled upon this glorious bread.

  33. I have been on a keto diet for a year now and have really missed 3 things Bread, Potatoes, and pasta. I have a really nice bread machine and was wondering if you have any ideas of how I could make a keto sandwich bread in my bread machine. I have all kinds of ingredients already just not sure how to put them together and in what proportions to make bread. (Vital wheat gluten, almond flour, coconut flour, oat fiber whey protein flax seed meal, xanthan gum, arrowroot flour, resistant wheat starch,) If you could help it would be great, would really like to put this machine to good use.

  34. 1 star
    This is not Keto bread. You can not have sugar or rye flour in keto. This may be a “low carb” bread but for people in keto, who are keeping carbs below 20g per day, this isn’t even that low carb. You definitely should not be calling this keto.

    1. There are 5 net carbs in each slice of this bread. It is a once in awhile treat not an every day thing. There is not enough gluten to cause a problem unless you have celiac… the sugar is eaten by the east in the rising process. It is definitely keto friendly yeast bread.

    2. 4 stars
      Unfortunately, keto is not just about low carb, it’s also about allowed ingredients. Vital wheat gluten is a tough one, some folks allow it , and some don’t. But most folks seem to consider the rye flour as non-keto. Don’t get me wrong, the bread is wonderful, especially toasted, but I belong to a few keto groups on facebook that would delete my post if I posted this recipe. They are very militant about IIFYM (if it fits your macros) being not true keto.

    3. 4 stars
      And that is the problem with diet groups. They become like cultists. This is why diets fail, if you have to be militant in your choices (tee totaler) then their being overweight is probably more of a psych/addiction issue than a little carbs. As a type 2 diabetic I want to say thank you for the recipe, the taste of bread and the smells were great.

  35. 5 stars
    Thank you Marye for that rare low-carb yeast bread recipe . Did you consider using spelt flour , which seems to be lower on carb than rye flour?

  36. 4 stars
    I made this recipe and it did rise a bit but it fell when it went into the oven. I used a new packet of yeast as well. Did you find out any reason why it did not rise as yours.

  37. Hola! I made this bread and it smelled wonderful. I created it with all the ingredients except the flax seeds at the end. It had some rising but when I put it in the oven it fell.. What could have caused it to not rise as much?

  38. 4 stars
    This recipe is the closest so far…thank you so much for sharing!
    The dough, I made, was slightly too sticky so dusted with tiny amount of rye flour and it was perfect. Didn’t have pecan meal so used almond, but that was the only difference.

  39. Melissa Boling

    4 stars
    UPdate: I let it rise for 2 hrs, but it didn’t rise anymore. It didn’t even fill the pan. I would say the texture is a bit rubbery, but eating it warm, it was soft with a nice crust, and tasted good. The flavor is pretty strong though.

  40. Melissa Boling

    3 stars
    Have you figured out anything about the rising issues? Mine has been rising in the pan, second rise, for 90 min, and it’s about at the rim of the pan now. It’s in a 110 degree oven covered with plastic wrap to keep it from drying out. The yeast is good. It more than doubled before I mixed the dough.

  41. Ronalyn Hurley

    4 stars
    Even though my second rise didn’t even make it to the top of the pan, let alone over it, this bread was delicious. I will make it again but next time I’ll cover with plastic wrap for the second rise. Thanks for developing and sharing your recipe.

  42. Do you think I could shape the bread or braid it? Or would it have to be baked as a loaf?

    Also, could I leave out the cardamom since I don’t have it on hand?

    Omg, I’m so so excited to find a low-carb yeast bread!!! Of this own comes out good, I’m looking forward to sandwiches and baguettes again!!! Every other low-carb bread I’ve tried just did not work for me. Mostly because of the psyllium powder. It just gave the bread such a rubbery texture on the inside, and it was always so moist, I couldn’t get used to it! Plus I love the taste of yeast bread, there’s just something about it that seems impossible to mimic.

    One more question, do you think this recipe would work if I doubled or tripled it? The reason I’m asking is because I would want to freeze the extra dough and then have it on hand it bake fresh bread with instead of having to make the dough from scratch each time ????

    1. Hi, okay so I’ve made this bread 3 times so far.

      First, omg this is amazing!!!!! I can actually have bread on LCHF!!!!!!! And it actually TASTES like bread, not like that fake, rubbery, psyllium husk bread recipes that just never worked for me!!!!!!

      I haven’t tried doubling it yet but maybe I’ll do that next week. Oh, also the first time I made it I used cardamom (bought it especially for this, lol) and I didn’t like the taste it gave, so I just leave it out now and it tastes fine ????

      I did want to know though, and maybe I’m doing something wrong, but is the inside supposed to be moist? Because each time I’ve baked it so far, the inside felt kind of doughy. At first I thought maybe I wasn’t baking it for long enough, but this past week I left it in until the top was crispy, and the inside was still rather moist.

      I let it rise twice, once after forming the dough, and once after shaping it. It doesn’t rise a lot, so idk if maybe that’s the problem. I use 1 packet of the red star yeast like the recipe calls for, and everything else I follow as directed. Except that instead of butter I use grapeseed oil, since I like to keep bread dairy-free.

      So I’m just wondering if that’s how it’s supposed to be, or if there’s something wrong that I’m doing on my end

    2. I am so glad you like it. The inside is always a little moist – the ingredients hold moisture more than traditional ingredients…. You can bake it a little longer and see if that helps. Thanks for letting me know!

    1. How big is the serving size? How many slices and what size should I cut this into so that I have a proper serving size?

    2. cut each loaf into 12 slices. 🙂 OR you can multiply the nutrition information by 12 then divide by however many slice you cut it into.

    3. Ive always been told not to coat the dough in oil as it inhibits yeasts ability to metabolize…so I’ve always just wetted my hands when shaping the dough and cover with a moist cloth…seemed to work for me????

  43. I can’t wait to try this! But the complete nutritional information is not available on your website. Could you let us know the calories per slice, protein, vitamins, etc.?

    Also, any ideas for high-altitude adjustments? I don’t mind eating my mistakes, but if you have ideas, I’ll take them!

  44. I’m currently on my second attempt at making this bread. The first go around, I didn’t follow the directions properly even though I read them over a gazillion times. Did that screw up keep me from eating the bread? Nope. Because BREAD. This time, I followed the directions to a “T.” Not sure why, but it just didn’t rise like it should (even though the yeast foamed nicely at the beginning). Why? Why does this bread taunt me?! Smells amazing though. And I’m gonna eat it. But I want it to be fluffy and pretty! Any ideas? I mean, besides a blindfold?

    1. Yes, I used vital wheat gluten. It rose a bit each time, but only a small amount. It didn’t even come close to reaching the top of the loaf pan on the second rise. I just can’t figure it out since the yeast proofed so nicely! The bread still tastes wonderful and I’m going to keep making it, but it would be nice if I could find a way to fix it!

    2. Hmmm….. are you high altitude? Try adding a little more of the gluten? Next time I make it I will try to remember to weigh the ingredients.

    3. Nope, not high altitude. I never had trouble getting “regular ” bread to rise, so I can’t figure this out. Maybe I need more yeast?

    4. Please do weigh and add the results to the ingredients list. As a long time bread baker, I have not used volume measures for dry ingredients in years, as they are inherently inaccurate..

    5. 2 stars
      I had the same problem. My loaf barely came above the top of the pan, even with an hour more of rising time in a warm place with a towel over the pan. I think I measured everything properly and had good yeast. I would love for this recipe to work, but the ingredients are too expensive to try again.

    6. 2 stars
      I?ve made it twice, and both times it did not rise, I followed the instructions to A T also, I?m heart broken, I so wanted a nice yeast bread.

    7. I can tell you all why this recipe works for some and not others. The author states she uses pecan flour but the recipe calls for ?3/4 cup almond OR pecan flour? 3/4 cup pecan flour weighs significantly less than 3/4 cup almond flour. Different brands of rye flour will weigh out differently as well. Until the author weighs her ingredients there will be no consistency in how this recipe will turn out for others. Her measuring cups are not identical to mine, and we all know there?s little accuracy in measured baking except in your own kitchen. Please take the guess work out of this recipe and weigh ingredients once. It?s quite easy to do, just one time. Thank you.

    8. I?m not much of a baker and I haven?t yet tried the recipe but, maybe your flour and other dry ingredients are much colder than Marye?s. I would put them in the oven until they get slightly warmer.

    9. It helps to elevate the loaf while raising. I cover the loaf pan lightly with saran wrap to enclose the loaf and I put the loaf pan on a raised wire rack on my stove top over the back burner when preheating the oven. The covering with saran wrap keeps the warm moisture in the loaf pan and by raising it up allows the warm air completely surround the loaf pan and helps the rise.

    1. i tried it in the bread machine, couldn;t get it to rise, also tried it like you have it, again i must be doing something wrong, didn’t rise, have to keep trying it until i get it right.

    2. Omigosh I know I am frustrated and I’m sure you must be, too. Have you tried just leaving it alone and letting it rise longer? The day I made it here in Texas it was 85 degrees and my kitchen was probably close to 80.. plus I have a proofing setting on my oven that keeps it at a stable 110F. Maybe yours is cooler and needs more time?

    3. 4 stars
      Ah -ha! I’ve made it three times, and while I love the taste, I have not been able to get it to rise enough. I’ve baked lots of traditional bread and never had a problem. But maybe rye is just slower, and that, coupled with the huge temperature difference between TX and WA in the winter would explain why the rise times seem nowhere near adequate. I think insight need to double them! Thanks for the great recipe.

    4. Maybe – I know that about 50% of the readers that have made it have had trouble and the other 50% love it. Not sure why there’s a difference but you may be right 🙂

    5. 4 stars
      HI. I make in a bread machine. It turned out nice. I can’t complain. Good texture, chewy, good flavor, although slightly salty for me.Next time I make it, I will cut the salt. Not disappointed at all

  45. I am wondering if Buckwheat flour could be subbed in for the rye…Like Wendy I don’t have Rye but I do have Buckwheat! lol And since buckwheat has no gluten, would I need to add more than the cup already in there?
    And thanks Mary…your recipes are some of the best!

  46. Me again. In the directions (step 13) it says to add vinegar, but I don’t see that in the ingredient list. So, how much?

  47. Okay, I know that this is a rye bread. But rye flour is the only ingredient I don’t have! Do you know if there’s another flour that can be substituted? Or should I just be a big girl and delay my instant gratification need to start making this RIGHT NOW and go shopping?

    1. You could try using an extra 1/2 cup of coconut flour or hemp seed in place of the rye? It will change some of the nutritional info but shouldn’t add more carbs. I haven’t tried doing it that way so I can’t tell you if it will taste good or not. It could make the bread dry.

    2. i cannot find the dark rye flour anywhere locally and dont want to buy a giant ant in case i dont like it… thanks for suggesting the substitutes! i ll let you know how it goes!!

    3. I made the bread and looks wise, it looks delicious!!! I haven?t tried it yet. It raised nicely but I kept my kitchen very warm.

    4. 5 stars
      Thank you so much for sharing. I have tried a few keto bread recipes and yours is the best by far. Your recipe is accurate. My loaf turned out beautifully. Keep on baking n sharing.

    5. Thanks Lissa! I think, to some extent, you have to have some experience with whole grain yeast breads or it takes a little more practice.

    6. I am trying this right now. Used almond flour in the main part, then substituted pecan flour (ground in my coffee grinder) for the rye. Crossing my fingers. I’ll let you know how it turns out, lol. Thinking it will effect the elasticity of the dough as well as flavor. I don’t have cardamom. I AM going to try with the rye and cardamom another day

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