Dill Pickle Rye Bread
 

As a European, I use weight measurements. This recipe has been developed using weights, and the volume measures below are approximations and have not been tested by me.

100g / 1 cup ground almond
100g / 1 cup less 2 tbsp flax seed, ground
50g / 1/4 cup coconut flour
20g / 1/4 cup psyllium husk
1/4 tsp. salt
1 tbs. caraway seeds, ground
1 tbsp chopped fresh dill weed
1 heaped tsp onion powder
1 tsp deli rye flavouring (optional) from http://www.kingarthurflour.com/shop...rye-flavor-4-oz
1 tsp baking powder
1/4 tsp baking soda
3 large eggs
1 tsp argan or sesame oil (or olive oil)
1 tbsp black treacle or molasses
200ml / 7 fl oz dill pickle juice
about 120ml / 5 fl oz hot water


Whisk the psyllium husk into the hot water and let it stand to thicken
Thoroughly mix remaining dry ingredients together.
Whisk wet ingredients together with psyllium gel, then fold into dry ingredient quickly.
Pour into prepared loaf tin and bake for 35-40 mins at 180c. (350 F)
Cool in pan. Turn out, cut loaf in thin slices, about 20 per loaf.

Whole loaf: total carbs 119g fibre 79g protein 74g fat 115g calories 1735
Per slice: total carbs 6g, fibre 4g, protein 3.7g fat 5.8g calories 87