Rye breads is a normal Eastern European bread menu. It's still popular across Russia, Germany and the Baltic claims. This was basically due to the fact that rye grains were easy to develop in bitter climates and not only grew well on farms but in the outdoors as well.For this formula we will take a look at a rye breads made out of 100% rye flour. This was the traditional formula used across Eastern European countries due to the fact that rye grass was hardy and easy to develop in bitter weather, and frequently grew in the wild.You should know that rye flour does not have quite a lot of gluten which cause fungus to expand and raise a loaf of loaf of bread. The effect is that you'll finish up with a very heavy and thick loaf of bread. It'll still have an excellent taste but don'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 does not have 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 made in your bread machine using the whole wheat setting. When you have a 100% whole wheat setting that's even better. It has a great flavour and works really well as a basis for an appetizer or canape and should be sliced slim.One extreme caution is that you will find this recipe does not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will need to lift the lid during the early kneading process and thrust the rye dough towards the kneading paddle from time to time to form the dough ball. Stick 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 the hands and drop it back to the bread pan.Breville BBM800XL Custom Loaf Review: The High End Bread Machine Bakerology
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