Sunday, December 30, 2018

10 Eastern European Hearty Rye Bread Recipes

Rye loaf of bread is a normal Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic expresses. This was basically because of the fact that rye grains were easy to expand in bitter climates and not only grew well on farms but in the wild as well.For this menu we will take a look at a rye bakery made with 100% rye flour. This was the traditional recipe used across Eastern Europe due to the fact that rye grass was hardy and easy to develop in bitter weather, and often grew in the wild.You should know that rye flour lacks quite a lot of gluten which cause fungus to increase and increase a loaf of breads. The effect is that you'll finish up with a very heavy and dense loaf of breads. It will still have a great taste but don't be disappointed if the loaf does not rise and it is very dense. You should also 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 bread machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's better still. It has a great flavour and works really well as a foundation for an appetizer or canape and should be sliced skinny.One extreme caution is that might be this recipe will not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will need to lift the lid during the early on kneading process and thrust the rye dough towards 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 pan and form it into a dough ball with your hands and drop it back into the bread pan.