Rye bread is a normal Eastern European breads menu. It's still popular across Russia, Germany and the Baltic says. This was largely because of the fact that rye grains were easy to increase in bitter climates and not just grew well on farms however in the outrageous as well.For this recipe we will look at a rye loaf of bread made with 100% rye flour. This is the traditional formula used across Eastern Europe due to the fact that rye grass was hardy and easy to expand in bitter weather, and often grew in the open.You have to know that rye flour lacks significant amounts of gluten which cause yeast to develop and raise a loaf of loaf of bread. The effect is that you will end up with an extremely heavy and thick loaf of bakery. It'll still have a great taste but you shouldn't be disappointed if the loaf will not rise and it is very dense. It's also advisable to know that rye flour is not gluten free, it simply lacks the same amount of gluten that you will find in bakery flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be produced in your loaf of bread machine using the whole wheat setting. If you have a 100% whole wheat setting that's even better. It has a great taste and works really well as a base for an appetizer or canape and really should be sliced slim.One extreme caution is that you will find this recipe will not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will have to lift the lid during the early kneading process and push the rye dough into the kneading paddle from time to time to create the dough ball. Stay with it throughout the kneading process. If you need to, removed the dough ball from the skillet and form it into a dough ball with the hands and drop it back into the bread pan.German Rye Bread with Caraway Seeds Earthy Feast
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