Borodinskiy Bread – Dark Russian Rye Bread Breadmaker Recipe

Rye breads is a traditional Eastern European loaf of bread menu. It's still popular across Russia, Germany and the Baltic areas. This was typically due to the fact that rye grains were easy to grow in bitter climates and not just grew well on farms but in the outdoors as well.For this menu we will take a look at a rye breads made out of 100% rye flour. This is the traditional menu used across Eastern Europe because of the fact that rye grass was hardy and easy to increase in bitter weather, and frequently grew in the wild.You should know that rye flour lacks quite a lot of gluten which cause yeast to expand and increase a loaf of bakery. The effect is that you'll 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 is also 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 see in bakery flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be produced in your bakery machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's better still. It has a great flavor and works really well as a groundwork for an appetizer or canape and should be sliced slim.One extreme caution is that you will find this recipe will 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 cover during the early kneading process and force the rye dough towards 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 your hands and drop it back into the bread pan.