Cookistry: Bread Machine Rye and a sandwich

Rye breads is a normal Eastern European breads formula. It's still popular across Russia, Germany and the Baltic says. This was essentially because of the fact that rye grains were easy to expand 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 bakery made with 100% rye flour. This is the traditional formula used across Eastern European countries due to the fact that rye grass was hardy and easy to expand in bitter weather, and frequently grew in the open.You should know that rye flour does not have quite a lot of gluten which cause yeast to develop and raise a loaf of breads. The effect is that you'll wrap up with an extremely 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 which is 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 bakery 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 setting that's better still. It has a great flavour and works effectively as a basis for an appetizer or canape and should be sliced skinny.One caution is that might be this recipe does not coalesce into a dough ball in your bread machine like other breads made with more traditional flours. You will have to lift the lid during the early kneading process and press the rye dough for the kneading paddle from time to time to create the dough ball. Stay with it throughout the kneading process. If need be, removed the dough ball from the pan and form it into a dough ball with your hands and drop it back into the bread pan.