Low-Carb Rye Bread

Step 1Move the oven rack to the centre position of the oven, and preheat to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted). Add the dry ingredients to a large bowl and thoroughly whisk to combine (ground flaxseed, coconut flour, caraway, baking soda, Erythritol, salt and xanthan gum or ground chia seeds). It is especially important to evenly distribute the xanthan gum (or ground chia seeds).

Step 2Separate the egg yolks from the egg whites and keep the egg whites aside. Add softened ghee or butter and toasted sesame oil into the eggs yolks. (Note: Although the original recipe doesn't ask for separating the eggs, I found that doing so makes the bread fluffier.)

Step 3Cream the egg yolks and the ghee (butter or olive oil) until smooth. In a separate bowl, whisk the egg whites with cream of tartar until they create soft peaks.

Step 4Add the dry mixture to the bowl with the egg yolk mixture and process well. It's a thick batter, and will come together slowly. Take the time to make sure everything is thoroughly mixed.

Step 5Add the vinegar and mix in well.

Step 6Add warm water and process until combined.

Step 7Add the egg whites and gently fold them in. Try not to deflate the batter completely.

Step 8Grease a large loaf pan with some ghee or butter and add the batter. Smooth the batter out evenly in the pan and "cut" it on top using a spatula to create a wave effect. If you use a silicon loaf pan, you won't need to grease it.

Step 9Bake for approximately 50-60 minutes (depends on the oven). When the bread is ready, remove from loaf pan to a cooling rack, and allow to cool thoroughly.

Step 10Slice thinly and enjoy!

Step 11It makes great toast under the broiler and it's delicious in sandwiches, panini, with grass-fed butter or cream cheese and as a dipping bread with extra virgin olive oil.