Paleo ‘Rye’ Bread

Okay, I’m going to get this out in the open:  corned beef and cabbage is overrated.  Sorry.  Not that I’m put off by boiled dinners.  I love pot roast with mushrooms.  I don’t know.  Something about cabbage being boiled until it’s almost unrecognizable doesn’t do anything for me.  That being said, I do like corned beef.  I haven’t gone as far as making my own, yet.  That’s next.  But, my family’s favorite thing for St. Patty’s Day is corned beef reubens.   yum.  Being a good paleo girl, of course, I had to figure out to get the rye sort of flavor so we could do our traditional reuben sandwiches.  I do admit also, that I used an organic Swiss cheese.  Since this was a special occasion, I splurged.  I haven’t been eating dairy, so I’ll let you know how that little experiment worked.  But, it was worth it.  I’ve been into fermenting lately, so I used the lacto fermented sauerkraut on the sandwiches.  mmmm  Anyway, I really liked the bread.  It held up really well to being grilled.  It has a slightly chewy taste, which I like for a sandwich bread. And, I loved the taste of the caraway in it.  Without further ado, here’s the recipe:

Paleo 'Rye' Bread

Paleo ‘Rye’ Bread



1 Cup Raw Cashew Butter

4 Large Eggs, separated

1 Tsp. Honey

2 Tsp. Apple Cider Vinegar

½ Cup Almond Milk

¼ Cup Coconut Flour

¼ Cup Almond Flour

¼ Cup Tapioca Flour

1 Tbsp. Ground Flax Seed

1 Tbsp. Toasted Caraway Seed

1 ½ Tsp. Baking Soda

½ Tsp. Sea Salt



Preheat oven to 375⁰.  Grease a glass bread pan.  Cut a piece of parchment paper and line the bread pan with parchment.  Grease the parchment.

In a large mixing bowl, combine the cashew butter, egg yolks, honey, vinegar, and almond milk.  Beat until well combined and smooth.

In a small mixing bowl, beat the egg whites until stiff peaks form.

In a medium mixing bowl, combine the coconut flour, almond flour, tapioca flour, flax seed, caraway seed, baking soda and salt.  Add the dry ingredients to the wet ingredients and beat for about 2 minutes until well combined.  Fold the egg whites into the batter until no white is seen.    Pour mixture into prepared bread pan.  Bake in preheated oven for about 45-55 minutes, until a toothpick inserted comes out completely clean (the toothpick should easily slide in and out and not drag at all.  If it drags, the bread needs to bake more, even if the toothpick is clean.  If it’s undercooked the bread will fall and be dense.)  Remove from oven when done and remove from pan.  Allow to cool on rack before slicing.  Makes one loaf.


Hope you enjoy it.  Blessings!


About Markowskis

Were a family sold out to serving the Lord: "Serve the LORD with gladness: come before his presence with singing." - Psalm 100:2
This entry was posted in Diet and Health, Paleo Diet and tagged , , , , , , , . Bookmark the permalink.

One Response to Paleo ‘Rye’ Bread

  1. Lori snyder says:

    This rye bread looks so good can’t wait to try

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