Individual Rye Bread

click to see enlarged rye version

If you’re looking for a tasty single serving bread recipe, look no more.  This one has great texture, good elasticity, is not crumbly, has no bitter with flax taste, and is quite moist.  I’m just not too fond of any of the flax breads I’ve made to date.  I usually have to FORCE myself to finish a sandwich made with them, as the flax flavor overpowers what’s IN the sandwich.   Not so with THIS bread.  I scarfed down the pictured tuna sandwich pictured above with no problem at all.  Chia is very filling, so this sandwich will “stay with you” longer than many.

MY CHIA GEL RECIPE:  In a small lidded jar mix 1 T. ground chia with 9 T. water.  Screw lid on and shake it up every 3-5 minutes or so until it gels up (about 10 minutes  total).  Any leftover gel will keep in the refrigerator for about a week for making more bread or chia puddings/shakes.

Given the tiny amount of chia seeds in this, 2/9 of 1 T., I wouldn’t think this bread would be a problem for people still on Atkins on Induction.  This is also suitable for Keto, Paleo and Primal diners.  I make this one often and hope you’ll try it soon.  This bread also stands up to sandwich content moisture well!

If  sliced laterally and toasted first, this makes a pretty nice quickie pizza crust for a sausage/mushroom/pepper topped pizza I made, pictured below.  Sliced, buttered and sprinkled with Parmesan and Italian spices, it also makes a quick little piece of garlic toast or bread sticks!  It’s also great right out of the oven and eaten buttered like a dinner roll!  You could even cook it in roll shapes, if you have microwaveable dish with those shapes.  I have some individual silicone cups great for making MW rolls.

OVEN BAKING- For anyone interested, one of my readers reports that this bakes up nicely in a conventional oven if you quadruple the recipe, bake in a greased loaf pan 25-30 minutes at 350º.  I have not tested this method personally.

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Click to enlarge
Click for pizza photo

1 large egg, beaten

1 tsp. olive oil

½ T. chia gel (mixed by the recipe above in blue 1:9)

1 T. stale brewed coffee

2 T. whey protein powder, unflavored, unsweetened

½ tsp. baking powder

¼ c. flax meal (I use half golden flax and half dark flax)

1/4 tsp. caraway seed, whole or crushed

VARIATION:  Onion powder is good in this bread. Add about 1/8 tsp. if you’re of a mind.  🙂

DIRECTIONS:  In a small mixing bowl, beat the egg.  Add oil, chia gel and coffee.  Stir well.    Add remaining ingredients in order listed.  With rubber spatula, scrape batter into a flat microwave dish about the size of a slice of bread. Be sure it is 1″ deep to avoid overflow during baking.  Microwave on HI for 1 minute.  Since microwaves vary (I use a 1200 watt unit), so you might check at 1 minute and then add more time if center is still wet.  Cool and gently tip onto cutting board.  Slice laterally into two thinner slices for two delicious slices of sandwich bread.

NUTRITIONAL INFO:   Makes 1 serving (2 slices).  Entire recipe contains:

304 calories, 22.8 g  fat, 9.19 g  carbs, 7.8 g  fiber, 1.39 g  NET CARBS, 21.5 g  protein, 278 mg sodium


9 thoughts on “Individual Rye Bread

    1. Recipe insert (second paragraph in blue) states GROUND chia seeds. I’m so sorry yours fell apart on first try, Debbie. I’m flabbergasted. I highly suspect you either left out or perhaps mis-measured an ingredient? Or maybe your chia gel didn’t get thick enough? I have baked this recipe so, so many times and it has never failed me. In fact, it has more structure and elasticity than any other single serving bread I have made/created to date. Try it again and be sure your gel is really thick. Hope it works this time. 🙂

      1. Debbie Ann Freireich

        Thanks Peggy, I will try again. Did you grind your own chia seeds or did you buy them ground up? I used a coffee grinder to grind them. Be well!

  1. Dita MacDonald

    Glad you are on the mend. I have had rotator cuff surgery so I know how painful the rehab is. A question regarding quadrupling the recipe and baking in load pan. Would that be a 4×8 pan or ??

    1. Dita, my reader said a loaf pan, so standard loaf pan is 4×8. But if yours is 5×8, I’m sure that would be fine. Hope you like this bread. We sure do. 🙂

    1. Thank you, Margaret. I am feeling a bit better. Can sit at the PC for about 15 minutes at a time now without my shoulder hurting. Good thing, as the pain meds are nearly gone now. 😉 This recipe is an oldie but one I made today for a quick lunch sandwich for myself since the hubs is down in Austin today. 🙂

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