Caraway Rye Bread for the bread machine Recipe Details, Calories, Nutrition Information

Rye loaf of bread is a traditional Eastern European bread formula. It's still popular across Russia, Germany and the Baltic expresses. This was essentially due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms however in the wild 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 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 lacks significant amounts of gluten which cause yeast to expand and increase a loaf of bakery. The result is that you'll finish up with a very heavy and thick loaf of breads. It'll still have a great taste but you shouldn't be disappointed if the loaf does 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 get in loaf of bread flour, all-purpose flour, and wheat flour.This rye breads recipe can be made in your loaf of bread machine using the complete wheat setting. When you have a 100% whole wheat grains setting that's better still. It has a great flavor and works really well as a basis for an appetizer or canape and really should be sliced thin.One extreme caution is that you will find this recipe will not coalesce into a dough ball in your breads machine like other breads made out of more traditional flours. You will have to lift the cover during the early on kneading process and push the rye dough towards kneading paddle every once in awhile to create 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.