DARK ONION RYE BREAD

BARBO'S DARK ONION RYE BREAD
2 1/3 cup unblanched almond flour (8 1/2 ounces) *
1 tablespoon caraway seeds
1 teaspoon onion powder
1/4 teaspoon salt
1/4 cup water
1/4 cup oil
3 large eggs
1 tablespoon blackstrap molasses
1 teaspoon baking soda
1 tablespoon plus 1/4 teaspoon white vinegar

1. Preheat your oven to 350? Have all of your dry ingredients pre-measured and your wet ingredients handy before starting.

2. Grease an 8 1/2" by 4 1/2" loaf pan.

3. Place the following ingredients in a food processor with the chopping blade inserted:
    2 1/3 cup unblanched almond flour
    1 tablespoon caraway seeds
    1 teaspoon onion powder
    1/4 teaspoon salt

4. Let this dry mixture process for 60 seconds.

5. Add:
    1/4 cup water
    1/4 cup oil

6. Process until it forms a soft dough, about 60 seconds.

7. Add:
    3 large eggs
    1 tablespoon blackstrap molasses

Process this mixture until it become a thick batter. Scrape up from the bottom with a rubber spatula to make sure that everything is properly blended in and process for another 30-60 seconds.

8. Add:
    1 teaspoon baking soda
    1 tablespoon plus 1/4 teaspoon white vinegar

9. Process about 60 seconds longer.

10. Spread the batter in your prepared baking pan and bake for 35 minutes or until firm to the touch and browned on the top. Remove from the pan and cool on a rack before slicing.

Makes 10 thick slices or 16-18 thin slices

* Barbo recommends, and I also used, Trader Joe's unblanched almond flour. It doesn't have a bitter taste like some other brands of unblanched. You can use blanched almond flour but the bread won't have the dark color of rye bread or pumpernickel.

Per 1/10 Loaf (thick slices): 231 Calories; 20g Fat; 8g Protein; 7.5g Carbohydrate; 3.5g Dietary Fiber; 4g Net Carbs
Per 1/16 Loaf (thin slices): 136 Calories; 12g Fat; 5g Protein; 4.5g Carbohydrate; 2g Dietary Fiber; 2.5g Net Carbs

This bread is delicious and has a very bread-like texture. I think it may be my favorite low carb bread to date. It has a very dense consistency a lot like some of the German rye bread that I used to eat at my Grandma's house growing up. The bread is sturdy enough to slice very thinly if you've got a very sharp bread knife. Although the slices are small, this bread is very filling so a little bit goes a long way. Below is a picture of the unsliced loaf. Click the photos to see close-ups.

You can read Barbo's thread about her recipe at Low Carb Friends, HERE.

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