Pumpernickel “Rye” Bread

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These chunks of dark deliciousness were super tasty hot from the oven with butter.  You can make this into formed rolls, a loaf, of even a focaccia-style flat sheet!  I just make it in a small cake pan and cut it into triangles.  Next time I’m going to do these either as round dinner rolls or in my square muffin pan!   If you don’t like rye bread, just leave out the caraway seed and you have plain Pumpernickel!  This recipe is not suitable technically until the grains rung of OWL.  But oat fiber has 26 g. carbs per 1/3 cup and 26g. fiber, so even with rounding, it’s <1g. of carbs per 1/3 c.  I use very little in a recipe so that helps, too. As a virtual wash on carbs, I doubt you would have to wait until the grains rung of OWL to try these, but test to determine if it starts food cravings or causes gains.  It hasn’t for me. 🙂

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¼ c. + 1 T. DARK flax meal

1 T. melted butter

2 T. sour cream

1 egg

½ tsp. baking powder

2 tsp. oat fiber

½ tsp. caraway seed

1 square (14.3 g) 100% cacao unsweetened chocolate (or 90% Lindt chocolate)

1 T. brewed coffee

OPTIONAL:  ½ tsp. freeze-dried coffee crystals (enhances flavor a lot)

DIRECTIONS:  Melt chocolate and butter in microwave.  Dissolve coffee crystals in the brewed coffee and add. Place in food processor.   Add in the sour cream and beaten egg.  Pulse a couple times to blend.  Add all dry ingredients and pulse a few times to mix batter well.  Either dip into 4 greased ramekins, 4 microwave safe muffin cups  or if using as sliced bread, dip batter into square or round small glass baking dish container.  Cook on HI for 1 minute 10 seconds or until center is dry to the touch.   If increasing recipe (four recipes) for a small loaf, bake at 350º for around 30 minutes or until center passes a dry toothpick test.  Cool and tip out onto cutting board.  Slice “rolls” laterally if using for a sandwich.   Serve hot rolls  at once with butter.  Completely cool before attempting to cut if you made a loaf for slicing.

NUTRITIONAL INFO:  The whole recipe has 690 calories, 63.5 g fat, 20.1 carbs, 13.5 g  fiber, 6.6 g net carbs, 20.9 g protein.  Calculate according to what shape/slice you are making.

If making as dinner rolls, this recipe makes 4 small rolls, each contains 172.5 calories, 16 g fat, 5.03 g carbs, 3.38 g fiber, 2.65 g NET CARBS, 5.23 g  protein

4 comments on “Pumpernickel “Rye” Bread

  1. Tasty but next time will halve the chocolate and up the caraway seeds, maybe even grind some with the flax as these tasted more like chocolate muffins than rye bread.


    • Hmmmm. Mine are not chocolate-y tasting at all. But I do always use the freeze-dried coffee crystals each time. But most people don’t want to invest in a jar of them just for this tiny amount. That must disguise the chocolate flavor? Don’t know.


  2. I can buy it at my Walmart. But they sometimes shelve it with the flours and sometimes with cereals, where the golden flax meal is usually found. You can get it at Natural Grocers if you have one of those, and probably Trader Joe’s. And of course, you can always order it from Netrition.com or other on-line suppliers.


  3. I am wondering where you purchase dark flax meal? The recipe sounds really good and the picture just adds to wanting to try your bread.


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