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From William Davis, MD’s book, Wheat Belly Cookbook. He says, “This recipe makes an incredible loaf of bread, rich with the unique flavor of caraway seeds. Use it as you would any other rye bread – for a ham and Swiss cheese sandwich, corned beef sandwich, or rye toast spread with butter. If you’re in the mood for the hearty richness of a pumpernickel rye, add 2 ½ teaspoons instant coffee granules and 2 ½ tablespoons unsweetened cocoa powder to the dry ingredients.” Per slice: 233 calories, 11 g protein, 9 g carbohydrates, 19 g total fat, 4 g saturated fat, 4 g fiber, 412 mg sodium.
- 2 1⁄2 cups almond meal or 2 1⁄2 cups almond flour
- 1⁄2 cup garbanzo flour (chickpea flour)
- 1⁄2 cup golden flax seed, ground
- 1 tablespoon baking soda
- 1⁄2 teaspoon fine sea salt
- 1 tablespoon caraway seed, finely ground (using a spice grinder or coffee mill)
- 1 tablespoon whole caraway seed, divided
- 10 eggs, separated
- 1⁄2 cup butter, melted
- 1⁄4 cup buttermilk
- 1 tablespoon Xylitol sweetener (or to desired sweetness) or 4 drops liquid stevia (or to desired sweetness)
- Preheat oven to 350°F.
- Prepare 8 ½ x 4 ½ inch loaf pan by greasing.
- Using a food processor, combine the almond meal/flour, garbanzo bean flour, flaxseeds, baking soda, salt, and ground caraway seeds. Pulse on low speed until well blended. Add 2 teaspoons of the whole caraway seeds, the egg yolks, butter, buttermilk, and xylitol or stevia and pulse just until blended.
- Add the egg whites to a large mixing bowl and beat on high with an electric mixer until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, avoiding running the machine at a constant speed. Spread into the pan and sprinkle with the remaining 1 teaspoon caraway seeds. Bake for 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool in the pan for 10 minutes. Transfer to rack and cool completely.