Paleo Pumpernickel Rye Bread

Dark Paleo Pumpernickel Rye Bread Dark Paleo Pumpernickel Rye Bread
This is not your traditional pumpernickel bread, however, it is so close in taste and texture it would fool anyone. The delicious taste of this bread really adds a wonderful flavour to all types of sandwiches. Dense enough to be used as a dipping bread for soups and stews.
Update January 2017: For the Yacon syrup, if unable to get a hold of this ingredient you can substitute it for the same quantity of molasses without noticing a difference.

1 cup almond flour, blanched and ground
½ tsp sea salt
¾ tsp cream of tartar
1 tsp Yacon Syrup, natural or 1 tsp Dark Molasses, natural
¼ cup filtered or spring water
12 tbsp flax meal
½ tsp baking soda
3 eggs, large
2 tbsp olive oil
  1. Preheat oven to 350 degrees F. Grease a 6.5″ x 4″ loaf pan
  2. In a large bowl combine almond flour, flax, salt, baking soda and cream of tartar.
  3. In a smaller bowl combine eggs, oil, water and yacon or molasses.
  4. Stir wet ingredients into dry.
  5. Allow batter to stand for 2 minutes to thicken.
  6. Pour batter in to prepared loaf pan.
  7. Bake for 30-35 minutes.
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2 Comments on Paleo Pumpernickel Rye Bread

  1. Where can i find that syrup?

    • At places like walmart but not all stores in all areas carry the same products depending where you are. It can be purchased online via (Canada) or (U.S.A) It is fairly expensive. I have also recently made this recipe with a 1:1 ratio of molasses instead of yacon syrup and it turned out just as good. Due to the holidays I have yet to update the recipe to state this.

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