My husband’s favorite bread is rye. When he joined me in eating low-carb, I created this bread for him, and It’s been a total success. He loves it, and I’ll bet you will too!
Yield: 1 loaf of bread/ 14-16 slices
Serving size: 1 slice
- 4 large eggs
- 1 2/3 cups (185.92g) of freshly shredded, low moisture, whole milk mozzarella cheese
- 3 tbsp. (42.53g) whole milk Greek Yogurt
- 1 tbsp. (14.2g) unsalted butter
- 2 tsp. (10g) distilled white vinegar
- 3 1/3 tbsp. (51.97g) egg white powder, here’s a link to the brand I use
- 4 tsp. (8.91g) ground caraway seeds (you can purchase these or grind your own from whole seeds using a spice grinder or a small coffee grinder)
- 1 1/2 tsp. (7.2g) baking soda
- 1 tsp. (4g) granular erythritol
- 1 tbsp. (14g) extra virgin olive oil
- Preheat the oven to 350°F (180 °C).
- Line a loaf pan with parchment paper.
- Grease the parchment paper by brushing it with olive oil. I use four medium binder clips to secure the parchment paper to the loaf pan while applying the oil. Doing so makes it much more manageable.
- Place the eggs, egg white powder, erythritol, baking soda, caraway, and vinegar in a bowl. Stir just slightly to combine. The mixture does not need to be smooth or mixed very well. It’s okay if it’s very lumpy as long as all the egg white powder has gotten wet. Scrape any powder on the sides of the bowl back down into the egg mixture.
- Pour the egg mixture into the bowl of a food processor fitted with a steel blade. Process on high until smooth.
- Place the butter and yogurt into a large microwaveable bowl. Place the shredded cheese on top.
- Microwave the cheese mixture at thirty-second intervals, mixing with a large spoon after each interval. Repeat three times or until the mixture has melted and resembles a smooth taffy.
- Carefully transfer the cheese mixture into the food processor bowl with the eggs.
- Process on high until you have a smooth, thick batter that resembles pancake batter.
- Pour the batter into the prepared loaf pan and remove the clips. Place the loaf pan in the center of the preheated oven. Bake for about one hour and twenty minutes or until a toothpick inserted near the center of the bread comes out completely dry and the edges of the bread have slightly darkened. The outside of the bread will be a very dark golden brown.
- Place the loaf pan on a wire rack to cool for 20 minutes before removing the bread from the pan.
- Remove the parchment paper from the loaf and allow it to cool completely before slicing.
- Use a serrated bread knife to slice the bread into 14-16 even slices, about 1/2″-3/4″ thick.
- Store the bread in a plastic storage bag in the fridge. Leave the bag partially opened until it has reached the refrigerator’s temperature.