Caraway seed and a little rye. The Fresh Loaf

Rye loaf of bread is a normal Eastern European loaf of bread formula. It's still popular across Russia, Germany and the Baltic state governments. This was generally because of the fact that rye grains were easy to grow in bitter climates and not only grew well on farms however in the untamed as well.For this formula we're going to look at a rye breads made out of 100% rye flour. This is the traditional recipe used across Eastern Europe due to the fact that rye turf was hardy and easy to increase in bitter weather, and frequently grew in the open.You should know that rye flour does not have significant amounts of gluten which cause candida to develop and increase a loaf of loaf of bread. The result is that you will wrap up with an extremely heavy and dense loaf of bread. It will still have a fantastic taste but avoid being 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 will find in loaf of bread flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be made in your breads machine using the whole 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 groundwork 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 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 force 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 into the bread pan.