Low Carb Flour - 3 cups. Vital Wheat Gluten - 3 teaspoons. Vegetable Oil - ¼ cup. Seasoning such as salt as desired. I like to lightly spray my bread machine pan lightly with nonstick before I start. Start by activating the yeast by placing the warm tap water, sugar and yeast in the pan and allowing it to react.
Right up my alley for the taste I expect from dark rye. I’ve made this recipe 3 or 4 times now and every time it requires a bump up to 4 cups all purpose flour and 2 cups rye flour (if the concept remains at half the amount of rye flour to your all purpose flour). Otherwise, the dough is just too wet.
I would like to use standard bread loaf pans to make the dark rye bread. will this method work? And given the size of the loaf you show on your site, I would guess the same recipe would most like make two loaves using bread pans. I also don’t see any adjustment for altitude. Yeah you could probably use 2 loaf pans.
You can't have a real loaf of rye bread without caraway seeds. Now, this low carb yeast bread is slightly higher in carbohydrates than my other yeast breads. This 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.