BBC NEWS UK Magazine The hands behind bread and pastries

Rye loaf of bread is a normal Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic state governments. This was basically due to the fact that rye grains were easy to develop in bitter climates and not only grew well on farms however in the wild as well.For this menu we're going to take a look at a rye bakery made out of 100% rye flour. This is the traditional recipe used across Eastern European countries due to the fact that rye turf was hardy and easy to expand in bitter weather, and frequently grew in the wild.You should know that rye flour lacks quite a lot of gluten which cause fungus to grow and raise a loaf of loaf of bread. The effect is that you'll wrap up with an extremely heavy and thick loaf of bakery. It'll still have an outstanding taste but you shouldn't be disappointed if the loaf will not rise which is very dense. It's also advisable to know that rye flour is not gluten free, it simply does not have the same amount of gluten that you will find in bakery flour, all-purpose flour, and wheat flour.This rye bread recipe can be produced in your bakery machine using the complete wheat setting. If you have a 100% whole wheat setting that's better still. It has a great flavor and works really well as a foundation for an appetizer or canape and should be sliced thin.One extreme caution is that you will find 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 for 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 the hands and drop it back to the bread skillet.