Low Carb Dill-Caraway “Rye” Bread

Low Carb Dill-Caraway “Rye” Bread
  • Almond Flour 3/4 C / 84g
  • Oat Fiber 1/4 C / 22g
  • Lupin Flour 1/4 C / 34g
  • Psyllium Husk POWDER 3 Tbsp
  • Baking Powder 2 Tsp
  • Baking Soda 1/2 Tsp
  • Salt Big Pinch
  • Caraway Seeds
  • Dill Weed
  • 25 Drops OOOFlavors Rye Bread
  • 10 Drops OOOFlavors Acetyl Pyrazine (Optional)
  • 1 Tbsp White Vinegar
  • 3/4 C Boxed Egg Whites (equals 3 egg whites)
  • 1 C Very Hot Water
  • Whole Psyllium Husks, Dill Weed & Caraway to top


  1. Mix Dry Ingredients including some Caraway Seeds & Dill (adjust to taste) Mix in Egg Whites And Vinegar and the Rye Bread Flavoring. Add the Acetyl Pyrazine (Optional)
  2. Mix in Hot Water until completely combined. Keep stirring until it comes together in a mass as it will gel up.
  3. Let sit for 10 min. Shape into a round Boule or or divide into balls for Rolls. Top with Whole Psyllium Husk, Dill & Caraway Seeds as Deco. Slash Tops if you wish which helps for expansion
  4. Place in middle rack of oven. Bake at 350 degrees for 50 min. Keep an eye out since all ovens are different.
  5. Turn off oven off after 50 minutes and let the bread sit for an additional 10-15 minutes using the residual heat to finish baking.
  6. Let sit in pan for for 5 min then transfer on cooling rack to prevent soggy bottoms- let cool completely.


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