Bread Machine Light Rye Recipe Food.com

Rye bread is a traditional Eastern European bakery recipe. It's still popular across Russia, Germany and the Baltic state governments. This was typically because of the fact that rye grains were easy to grow in bitter climates and not just grew well on farms but in the outrageous as well.For this menu we will take a look at a rye bakery made with 100% rye flour. This was the traditional formula used across Eastern Europe due to the fact that rye lawn was hardy and easy to expand in bitter weather, and often grew in the open.You should know that rye flour does not have quite a lot of gluten which cause fungus to develop and raise a loaf of bakery. The effect is that you'll wrap up with a very heavy and thick loaf of loaf of bread. It will still have an excellent taste but don't be disappointed if the loaf does not rise and is also very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you get in loaf of bread flour, all-purpose flour, and wheat flour.This rye bakery recipe can be made in your bakery machine using the complete 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 foundation for an appetizer or canape and should be sliced thin.One extreme care 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 cover during the early kneading process and drive the rye dough towards kneading paddle every once in awhile 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 into the bread pan.