Bread Machine Rye Bread Recipe from CDKitchen

Rye bread is a traditional Eastern European breads formula. It's still popular across Russia, Germany and the Baltic claims. This was generally because of the fact that rye grains were easy to increase in bitter climates and not just grew well on farms however in the untamed as well.For this menu we're going to take a look at a rye breads made out of 100% rye flour. This is the traditional menu used across Eastern European countries because of the fact that rye lawn was hardy and easy to grow in bitter weather, and frequently grew in the wild.You have to know that rye flour lacks significant amounts of gluten which cause candida to expand and increase a loaf of bakery. The result is that you will end up with a very heavy and dense loaf of bakery. It'll still have a fantastic taste but you shouldn't be disappointed if the loaf will not rise and it is very dense. You should also know that rye flour is not gluten free, it simply does not have the same amount of gluten that you get in bread flour, all-purpose flour, and wheat flour.This rye bread recipe can be produced in your loaf of bread machine using the complete wheat setting. If you have a 100% whole wheat setting that's better still. It has a great flavour and works really well as a base for an appetizer or canape and really should be sliced thin.One caution is that you will find this recipe does not coalesce into a dough ball in your bread machine like other breads made out of more traditional flours. You will need to lift the cover during the early on kneading process and push the rye dough to the kneading paddle every once in awhile 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 pan.