ONION/RYE BREAD LC AND GLUTEN FREE - Page 4

mojave · 09-20-2012, 03:46 PM

Thank you, Char and Connie. I have some TJ's almond meal in the freezer and got the caraway seeds and molasses this morning.Great story about the vinegar, Connie. I used to mix that combo up when I was kid, doing "science" experiments and loved how it fizzed. I have a muffin top pan but can't use it, it's too large for my Breville table top oven. Maybe I can drop it in blobs.Can't do sesame, I am violently allergic to them.

I bought a jar of caraway seeds, enough to last a good long while.

Char, I just started using Honeyville Farms almond flour. It has transformed my low carb baking. The stuff is gold. Don't know what took me so long.

Dee

Charski · 09-20-2012, 04:00 PM

I know, Dee, isn't it wonderful stuff? I always wait til they have a 15 or 20% off then buy a few bags, along with some erythritol!

mojave · 09-20-2012, 05:26 PM

Char, I ordered 3 bags of erythritol with the almond flour last time.

Our little natural food store never has it.

Wish my freezer was bigger!

Dee

Charski · 09-20-2012, 07:00 PM

I don't put the erythritol in the freezer. I've commandeered a spare closet on the north side of the house for all my baking items. It stays cool and dark all year long!

mojave · 09-20-2012, 10:00 PM

Me either, I was thinking of all that 20% off almond flour.

Dee

mojave · 09-25-2012, 01:12 PM

I made the bread yesterday. I had just finished slicing and packaging it for the fridge when my husband came in and saw the scraps on the cutting board. He scarfed them up and said "You made rye bread!!! "

We had the bread today for lunch. I toasted it and made open faced egg salad sandwiches
topped with thinly sized persian cucumber. Delicious!

I thought it was a tad sweet so may cut down on the molasses next time. Husband thought it was perfect as is. Thank so much for this wonderful recipe.

Dee

SCOTTSDALEJULIE · 09-25-2012, 02:18 PM

I buy the 25lb box from Honeyville and package it in freezer bags and store it in my freezer. Usually lasts me a year.And, it is so much cheaper than by the bag. Now I have to go to TJ's to get the the unblanched.

ladeeda · 09-28-2012, 02:08 PM

Quote:

Originally Posted by Charski

Boy Barbo - this bread is SO GOOD!

The only tweak I made was to add a teaspoon of instant coffee powder to the batter. I used rice bran oil because I like it. Otherwise it's pretty much as you wrote it!

Here are the slicing pics, as promised. I DID make a VERY thin slice off each end just so it was easier to cut once stood up - I used my electric knife to slice it.

The whole loaf:

Loaf cut in half in the middle:

Now stand the 2 halves up on the edge you just cut (and you can see here where I cut that really thin slice off the ends, just to square them up):

And slice down, starting with the top crust piece and working back to what was formerly the bottom:

I got 10 slices this way.

How did you get your slices so even

ladeeda · 09-28-2012, 02:10 PM

This bread really tastes like rye bread. Thank you Barbo.

Charski · 09-28-2012, 06:44 PM

Quote:

Originally Posted by ladeeda

How did you get your slices so even

I was an apprentice butcher in a former life!

Really, the electric knife makes it easy.

Jennifer Eloff · 09-28-2012, 06:50 PM

I just got word that this bread will be in LCAF's, vol. 4!

Tweaker Geek · 09-29-2012, 03:58 PM

Quote:

Originally Posted by Jennifer Eloff

I just got word that this bread will be in LCAF's, vol. 4!

I am so happy to hear that, Jennifer! I just made this again today, as bread this time, last time was buns. I'm going to have a deluxe toasted cheese sandwich for dinner tonight, can't wait, I've been craving a good toasted cheese!

Barbo · 09-29-2012, 04:21 PM

It makes me feel like

this!

Hopefully Linda Sue or Char will send you their pictures.
They both took marvelous pictures of the bread. Too see it
is to make it

clackley · 09-30-2012, 07:17 AM

This looks amazing and I loved rye bread in my former life. Running out to get caraway seed!!! Thank you!

Charski · 09-30-2012, 11:23 AM

Jen and Barbo, you're definitely welcome to my pics if you want them - just let me know!

clackley · 09-30-2012, 04:17 PM

Followed the recipe as written and am VERY happy with the results. My only issue is to only having planned 1 slice for today. How do you store the bread?

LindaSue · 10-01-2012, 10:00 AM

I would store anything made with almond flour either in the fridge or the freezer because nuts will go rancid at room temperature. Low carb breads also have a tendency to get moldy very quickly at room temperature.

Barbo · 10-01-2012, 12:04 PM

Like Linda Sue's says. I place 1/2 in a quart freezer bag.
1/2 in another for the fridge. It stays beautiful and moist for
an entire week.

sungoddess · 10-11-2012, 08:39 AM

Barbo,

Thank you. I made this bread yesterday and am so pleased with it. I did it as instructed except I didn't have dark molasses so I used a touch of the blackstrap I had. I followed Tweaker Geek and used my muffin top pan to make rolls. For some reason, mine are quite a bit smaller than hers.

I just ate one and the texture and level of moistness was great! Over the years, I have stopped using all the highly specialized ingredients and that's another reason I like this recipe. No poly D, no carbalose.

Thank you!! Next, I am going to make your pumpkin pecan cake for a test run for the upcoming holidays.

LindaSue · 10-11-2012, 12:09 PM

Beverly, I used blackstrap in mine too. It's a bit lower in carbs than the dark molasses but the difference is negligible in the amount called for in this recipe.

sungoddess · 10-11-2012, 03:13 PM

Quote:

Originally Posted by LindaSue

Beverly, I used blackstrap in mine too. It's a bit lower in carbs than the dark molasses but the difference is negligible in the amount called for in this recipe.

Cool! I am in good company. I love these rolls!

Buffy45 · 10-11-2012, 04:22 PM

For those of you who baked in the muffin top pans, how long did you bake it for? TIA

Buffy45 · 10-11-2012, 04:53 PM

Found out 25 minutes was too long for the muffin tops,in my oven but 18-19 just right.

OMG, this is an awesome recipe!!! Thank you thank you thank you Barbo!

Buffy45 · 10-11-2012, 06:50 PM

Has anyone ran the nutritional information on this for the whole loaf? Please post if you have. TIA

Buffy45 · 10-11-2012, 06:59 PM

DD just tried the bread I made today and loved it too. Need to go back through this entire thread to see what variations people have tried, that always happens but not sure you could improve upon this one.

LindaSue · 10-12-2012, 06:50 AM

Quote:

Originally Posted by Buffy45

Has anyone ran the nutritional information on this for the whole loaf? Please post if you have. TIA

Whole loaf: 2174 Calories; 192g Fat; 73g Protein; 68g Carbohydrate; 31g Dietary Fiber; 37g Net Carbs

Buffy45 · 10-12-2012, 08:25 AM

Thanks Linda, exactly what I needed.

Ginaaaaaa · 10-12-2012, 10:00 AM

Quote:

Originally Posted by Jennifer Eloff

I just got word that this bread will be in LCAF's, vol. 4!

Wow, Congrats Barbo!!! That's fantastic!!

Buffy45 · 10-12-2012, 10:03 AM

Thanks Gina for reminding me to say congratulations to Barbo, you are soon to be "published"!!

Barbo · 10-12-2012, 07:05 PM

I just hope that they use the picture of the bread.
Once you see it, you've got to try it. But just looking
at the recipe you can just say meeh and go right by it.

09-29-2012, 04:21 PM	#103
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Me Too... It makes me feel likethis! Hopefully Linda Sue or Char will send you their pictures. They both took marvelous pictures of the bread. Too see it is to make it

10-01-2012, 12:04 PM	#108
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Slice the bread Like Linda Sue's says. I place 1/2 in a quart freezer bag. 1/2 in another for the fridge. It stays beautiful and moist for an entire week.

10-11-2012, 08:39 AM	#109
sungoddess Very Gabby LCF Member!!! Join Date: Oct 2005 Posts: 3,172 Gallery: sungoddess WOE: Perfect Health Diet/JUDDD Start Date: LC;HCG; 1/19/12/JUDDD; 1/13/13 PHD/JUDDD	Barbo, Thank you. I made this bread yesterday and am so pleased with it. I did it as instructed except I didn't have dark molasses so I used a touch of the blackstrap I had. I followed Tweaker Geek and used my muffin top pan to make rolls. For some reason, mine are quite a bit smaller than hers. I just ate one and the texture and level of moistness was great! Over the years, I have stopped using all the highly specialized ingredients and that's another reason I like this recipe. No poly D, no carbalose. Thank you!! Next, I am going to make your pumpkin pecan cake for a test run for the upcoming holidays. __________________ Good broth resurrects the dead. ~ South American Proverb

10-12-2012, 07:05 PM	#120
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Thanks gals. I just hope that they use the picture of the bread. Once you see it, you've got to try it. But just looking at the recipe you can just say meeh and go right by it.

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09-20-2012, 03:46 PM	#91
mojave Senior LCF Member Join Date: Sep 2010 Location: Southern California Posts: 497 Gallery: mojave WOE: Atkins	Thank you, Char and Connie. I have some TJ's almond meal in the freezer and got the caraway seeds and molasses this morning.Great story about the vinegar, Connie. I used to mix that combo up when I was kid, doing "science" experiments and loved how it fizzed. I have a muffin top pan but can't use it, it's too large for my Breville table top oven. Maybe I can drop it in blobs.Can't do sesame, I am violently allergic to them. I bought a jar of caraway seeds, enough to last a good long while. Char, I just started using Honeyville Farms almond flour. It has transformed my low carb baking. The stuff is gold. Don't know what took me so long. Dee

09-20-2012, 04:00 PM	#92
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I know, Dee, isn't it wonderful stuff? I always wait til they have a 15 or 20% off then buy a few bags, along with some erythritol!

09-20-2012, 05:26 PM	#93
mojave Senior LCF Member Join Date: Sep 2010 Location: Southern California Posts: 497 Gallery: mojave WOE: Atkins	Char, I ordered 3 bags of erythritol with the almond flour last time. Our little natural food store never has it. Wish my freezer was bigger! Dee

09-20-2012, 07:00 PM	#94
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I don't put the erythritol in the freezer. I've commandeered a spare closet on the north side of the house for all my baking items. It stays cool and dark all year long!

09-20-2012, 10:00 PM	#95
mojave Senior LCF Member Join Date: Sep 2010 Location: Southern California Posts: 497 Gallery: mojave WOE: Atkins	Me either, I was thinking of all that 20% off almond flour. Dee

09-25-2012, 01:12 PM	#96
mojave Senior LCF Member Join Date: Sep 2010 Location: Southern California Posts: 497 Gallery: mojave WOE: Atkins	I made the bread yesterday. I had just finished slicing and packaging it for the fridge when my husband came in and saw the scraps on the cutting board. He scarfed them up and said "You made rye bread!!! " We had the bread today for lunch. I toasted it and made open faced egg salad sandwiches topped with thinly sized persian cucumber. Delicious! I thought it was a tad sweet so may cut down on the molasses next time. Husband thought it was perfect as is. Thank so much for this wonderful recipe. Dee

09-25-2012, 02:18 PM	#97
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,058 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	I buy the 25lb box from Honeyville and package it in freezer bags and store it in my freezer. Usually lasts me a year.And, it is so much cheaper than by the bag. Now I have to go to TJ's to get the the unblanched.

09-28-2012, 02:10 PM	#99
ladeeda Senior LCF Member Join Date: Nov 2008 Location: Duncansville, PA Posts: 357 Gallery: ladeeda Stats: 265/199/175 WOE: Protein Power, modified Start Date: April 2004	This bread really tastes like rye bread. Thank you Barbo.

09-28-2012, 06:50 PM	#101
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,082 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	I just got word that this bread will be in LCAF's, vol. 4!

09-30-2012, 07:17 AM	#104
clackley Chatty Cathy Join Date: Oct 2002 Location: Toronto Posts: 13,233 Gallery: clackley Stats: 228.5/168/125 WOE: N.K.=vlc/hf/moderate protein & organic/pastured Start Date: Restart Oct 18 2009	This looks amazing and I loved rye bread in my former life. Running out to get caraway seed!!! Thank you!

09-30-2012, 11:23 AM	#105
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,204 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Jen and Barbo, you're definitely welcome to my pics if you want them - just let me know!

09-30-2012, 04:17 PM	#106
clackley Chatty Cathy Join Date: Oct 2002 Location: Toronto Posts: 13,233 Gallery: clackley Stats: 228.5/168/125 WOE: N.K.=vlc/hf/moderate protein & organic/pastured Start Date: Restart Oct 18 2009	Followed the recipe as written and am VERY happy with the results. My only issue is to only having planned 1 slice for today. How do you store the bread?

10-01-2012, 10:00 AM	#107
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,449 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I would store anything made with almond flour either in the fridge or the freezer because nuts will go rancid at room temperature. Low carb breads also have a tendency to get moldy very quickly at room temperature.

10-11-2012, 12:09 PM	#110
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,449 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	Beverly, I used blackstrap in mine too. It's a bit lower in carbs than the dark molasses but the difference is negligible in the amount called for in this recipe.

10-11-2012, 04:22 PM	#112
Buffy45 Big Yapper!!!! Join Date: Mar 2001 Location: Lewisville, TX USA Posts: 8,550 Gallery: Buffy45 Stats: Type 2 Diabetic as of 6/1/08 WOE: LC/MP/HF Start Date: Restart 9/3/2012	For those of you who baked in the muffin top pans, how long did you bake it for? TIA

10-11-2012, 04:53 PM	#113
Buffy45 Big Yapper!!!! Join Date: Mar 2001 Location: Lewisville, TX USA Posts: 8,550 Gallery: Buffy45 Stats: Type 2 Diabetic as of 6/1/08 WOE: LC/MP/HF Start Date: Restart 9/3/2012	Found out 25 minutes was too long for the muffin tops,in my oven but 18-19 just right. OMG, this is an awesome recipe!!! Thank you thank you thank you Barbo!

10-11-2012, 06:50 PM	#114
Buffy45 Big Yapper!!!! Join Date: Mar 2001 Location: Lewisville, TX USA Posts: 8,550 Gallery: Buffy45 Stats: Type 2 Diabetic as of 6/1/08 WOE: LC/MP/HF Start Date: Restart 9/3/2012	Has anyone ran the nutritional information on this for the whole loaf? Please post if you have. TIA

10-11-2012, 06:59 PM	#115
Buffy45 Big Yapper!!!! Join Date: Mar 2001 Location: Lewisville, TX USA Posts: 8,550 Gallery: Buffy45 Stats: Type 2 Diabetic as of 6/1/08 WOE: LC/MP/HF Start Date: Restart 9/3/2012	DD just tried the bread I made today and loved it too. Need to go back through this entire thread to see what variations people have tried, that always happens but not sure you could improve upon this one.

10-12-2012, 08:25 AM	#117
Buffy45 Big Yapper!!!! Join Date: Mar 2001 Location: Lewisville, TX USA Posts: 8,550 Gallery: Buffy45 Stats: Type 2 Diabetic as of 6/1/08 WOE: LC/MP/HF Start Date: Restart 9/3/2012	Thanks Linda, exactly what I needed.

10-12-2012, 10:03 AM	#119
Buffy45 Big Yapper!!!! Join Date: Mar 2001 Location: Lewisville, TX USA Posts: 8,550 Gallery: Buffy45 Stats: Type 2 Diabetic as of 6/1/08 WOE: LC/MP/HF Start Date: Restart 9/3/2012	Thanks Gina for reminding me to say congratulations to Barbo, you are soon to be "published"!!