Handmade Rye Bread (Adapted from Low Carb Comfort Food Cookbook)
Makes 24 servings (4 loaves)

Ingredients
¾ cup hot water
1 cup cold water
2 tablespoons olive oil
1 package rapid-rise yeast
1 ¼ cups almond flour
1 ¼ cups wheat bran
1 cup vital wheat gluten
2 tablespoons Thickenthin notSugar
2/3 cup dark rye flour
¾ teaspoon salt
1 tablespoon olive oil, as needed, for kneading and greasing

Directions

1. Preheat oven to 200 degrees.
2. Lightly grease a non-stick baking sheet with olive oil
3. In a large mixing bowl, combine hot and cold water, and the oil. Stir in the yeast and allow to activate—you will see small bubbles forming in the mixture after about 5 minutes.
4. In a separate bowl, mix the dry ingredients together and once the yeast mixture has activated, add the dry ingredients to the wet and bring together with a fork.
5. Lightly oil your palms and take over by hand, kneading the bread dough for 5 minutes. Use a bit more oil if needed to keep the dough from being sticky.
6. Turn off the oven.
7. Divide the dough into quarters and shape each quarter into rounds or baguettes.
8. Place on oiled baking sheet in oven and allow the dough to rise for an hour or so until tripled in size.
9. Leaving the bread in the oven, turn the oven on to 350 degrees and bake for about 30 minutes.
10. Cool and slice round loaves into 6 wedges, baguettes into 6 thick slices.
11. Freeze extra loaves, wrapped tightly in plastic and placed into a freezer zip-closure bag. Thaw at room temperature or in refrigerator.