Dark Rye Bread
This recipe makes about 19 slices, 1.3g net carb per slice.

*IMPORTANT - You may need to knead the dough longer than what I do as it works differently for every condition. The dough will only rise when sufficient gluten has developed and a simple windowpane test can be done to see if the dough is kneaded enough.

*Please note that if you live in a dry climate, an extra 15-30g of water may be needed for this recipe.

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* All ingredients must be at room temperature.

WET
160-170ml warm water
1 tsp honey
11g dry instant yeast

DRY
100g lupin flour
110g vital wheat gluten flour
90g brown flaxseed meal
30g black sesame seed flour
25g pumpkin seed flour
40g allulose sweetener (adjustable to your preference)
4g-6g fine sea salt (adjustable to your preference) UPDATED

1 TBSP Caraway seeds, fennel seeds and/or star anise seeds - UPDATED

2 whole eggs (101g)
30g butter

1/4C sunflower seeds (optional) - to enhance the taste

Please note that every oven is different and I usually pre-heat my oven for min 3 minutes before baking.

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