That's because my low carb rye bread has a certain special something that makes bread, well, bread-like. And that something is, of course, gluten. You need yeast and you need vital wheat glute n to get a low carb bread that is elastic and chewy on the inside and crusty on the outside.
A good loaf of rye, like Rose Levy Beranbaum’s Real Jewish Rye, requires very little more than a percentage of rye flour, a bit of malt syrup (you can use honey or even table sugar), yeast, flour, salt and water. It is surprisingly easy to make at home, especially with a sourdough starter.
Beranbaum suggests topping this rye bread with unsalted butter, sliced radishes and big flakes of salt. Make the sponge: In the bowl of a stand mixer, or in a large bowl, combine the bread flour, rye flour, yeast, sugar, malt syrup and water. Whisk until very smooth, scraping down the sides of the bowl.
*Also known as whole rye flour. Old bread soaker 1 heaping cup (74g) bread 1/3 cup (74g) cool water Dough 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour all of the rye sour from above, minus one rounded tablespoon* 1 cup + 1 tablespoon (241g) water (80°F) 1/3 cup (85g) old bread soaker, from above, at room temperature