Rye bakery is a normal Eastern European breads recipe. It's still popular across Russia, Germany and the Baltic state governments. This was largely due to the fact that rye grains were easy to expand in bitter climates and not just grew well on farms but in the outrageous as well.For this formula we will look at a rye loaf of bread made out of 100% rye flour. This was the traditional formula used across Eastern European countries due to the fact that rye lawn was hardy and easy to expand in bitter weather, and often grew in the wild.You have to know that rye flour does not have significant amounts of gluten which cause yeast to expand and increase a loaf of breads. The result is that you will wrap up with an extremely heavy and thick loaf of bakery. It'll still have an excellent taste but avoid being disappointed if the loaf does not rise and is also very dense. You should also know that rye flour is not gluten free, it simply does not have the same amount of gluten that you find in loaf of bread flour, all-purpose flour, and wheat flour.This rye breads recipe can be made in your bread machine using the whole wheat setting. If you have a 100% whole wheat setting that's better still. It has a great taste and works really well as a groundwork for an appetizer or canape and really should be sliced slender.One caution is that you will find this recipe does not coalesce into a dough ball in your bread machine like other breads made out of more traditional flours. You will have to lift the lid during the early kneading process and press the rye dough to the kneading paddle from time to time to form 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 your hands and drop it back to the bread pan.swedish rye bread
swedish rye bread
swedish rye bread
swedish rye bread
