Favorite Recipe: Barbo's Dark Onion Rye Bread
One thing that I honestly don't miss on my low carb diet is bread. However, I do sometimes miss the usefullness of bread; that you can use it to hold other foods. Since I had some Trader Joe's unblanched almond flour in the freezer, I decided to make a loaf of this tasty bread that was created by my friend, Barbo. Check out her Barbo's Low Carb Kitchen forum. There is also a long thread about her bread recipe at Low Carb Friends. It's very simple to make and doesn't use any unusual ingredients. It reminds me of the dense German rye bread I used to eat at my Grandma's house when I was young. If you don't like caraway seeds, this recipe might not work well for you. I think it's the seeds that fool you into thinking this is rye bread.
For my lunch today, I made a little sandwich with this bread and some chicken salad that I made with the canned chicken that I bought at Aldi's. I probably won't buy the chicken again. It's edible but doesn't have much flavor and it bothers me that there is starch added. This was a 12 1/2 ounce can but there were only 7 1/2 ounces of actual meat after I drained off the water. I guess they're figuring that you'll be drinking the liquid when they put on the label that there are six 2-ounce servings per can. Although the sandwich looks large in the photo, it was actually a mini sandwich because the slices of bread are only about 3 1/2" x 2" and I sliced the loaf very thin. I get more slices that way and just enough bread to hold the chicken salad or some other filling.
This is great, did not know about that site and I will add it to my list.
ReplyDeleteOff topic question.............
Do you know if there is a limit as to cooking time duration for crockpots? 2 days? 3 days? I am making chicken broth and would like to keep it going for several days but don't want to burn out the heating element or set the kitchen on fire!
I really have no idea about the slow cooker. I don't think I've ever heard of anyone wanting to do that. Are you sure that it's safe to keep broth cooking that long even if the slow cooker is up do the task?
DeleteFrom everything I have read, the longer you simmer those bones, the better. I divide it up into 1 cup servings and often have a cup to sip during the day. All those minerals and so forth are apparently very healthy for us.
DeleteHere is a link to just one article on the healthy benefits of broth, there are many out there.
Deletehttp://www.doctorauer.com/benefits-of-bone-broth/
I was disappointed with Aldi's canned chicken, too. I get mine at Meijer and it is the store brand that just has chicken, water and salt, in the ingredients. I keep checking it, because I'm sure at one point they'll put the nasty food starch in it. :(
ReplyDeleteThe bread looks great! I'm with you on the nice part about bread is it holds things together. Once it cools down here I will try a loaf of it. For the summer I eat most of my BLT's (and other sandwiches) in lettuce wraps. With BLT's it seems to work the best. Egg salad gets messy and I usually just eat it all with a fork/as a salad.
I really am enjoying your blog. Thank you!
-Dawn
I usually eat egg salad with a fork too. For that reason, I cut the hard boiled eggs into rather large chunks so that there's more to bite into. I cut each one into about six pieces.
DeleteMy favorite bread now is a variation of your Low Carb English Muffin Variation. I added a little sweetener and a little more salt and used butter and cream instead of oil & water. Then I tripled the recipe and divided it among 6 muffin-tops. I bake it at 350 degrees for 20 minutes or so. A split bun is just right for me for sandwiches. Half a bun makes a wonderful slice of breakfast toast.
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