Cook With No Books: Light rye bread with fennel

Rye loaf of bread is a normal Eastern European breads formula. It's still popular across Russia, Germany and the Baltic states. This was largely because of the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the untamed as well.For this formula we will look at a rye loaf of bread made out of 100% rye flour. This is the traditional menu used across Eastern European countries because of the fact that rye turf was hardy and easy to expand in bitter weather, and often grew in the wild.You have to know that rye flour does not have significant amounts of gluten which cause candida to increase and raise a loaf of loaf of bread. The effect is that you'll end up with an extremely heavy and dense loaf of bread. It will still have an outstanding taste but avoid being disappointed if the loaf does not rise and it is 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 discover in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye 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 taste and works really well as a basis for an appetizer or canape and should be sliced slim.One extreme care is that might be 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 on kneading process and press the rye dough to the 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 pan and form it into a dough ball with the hands and drop it back into the bread pan.