Caraway rye bread the way you like it! Perfect every time. Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl. Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes.
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.
But maybe the best reason to make low carb rye bread is 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. Jasmine over at Stylish Cravings has a great recipe for Keto Reuben In A Bowl on her website.
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.