Bread Machine Black German Rye Bread Recipe from CDKitchen

Rye bakery is a traditional Eastern European loaf of bread recipe. It's still popular across Russia, Germany and the Baltic state governments. This was largely 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're going to take a look at a rye bakery made out of 100% rye flour. This was the traditional menu used across Eastern Europe because of the fact that rye turf was hardy and easy to expand in bitter weather, and frequently grew in the open.You have to know that rye flour lacks quite a lot of gluten which cause yeast to expand and increase a loaf of bread. The result is that you'll finish up with a very heavy and dense loaf of loaf of bread. 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 will find in breads flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be produced in your bakery machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's even better. It has a great taste and works effectively as a base for an appetizer or canape and should be sliced thin.One extreme caution is that might be this recipe does not coalesce into a dough ball in your bakery machine like other breads made out of more traditional flours. You will need to lift the lid during the early on kneading process and force the rye dough for the kneading paddle from time to time to form the dough ball. Stick with it throughout the kneading process. If need be, 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.