Delayed Cycle Rye Bread Bread Machine Recipe

Rye breads is a traditional Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic areas. This was mainly due to the fact that rye grains were easy to develop in bitter climates and not just grew well on farms but in the outrageous as well.For this recipe we will take a look at a rye loaf of bread made with 100% rye flour. This was the traditional formula used across Eastern Europe because of the fact that rye turf was hardy and easy to increase in bitter weather, and often grew in the wild.You have to know that rye flour does not have quite a lot of gluten which cause yeast to expand and raise a loaf of bakery. The effect is that you'll wrap up with an extremely heavy and thick loaf of bread. It will still have a great taste but don't be disappointed if the loaf does not rise and is very dense. It's also advisable to know that rye flour is not gluten free, it simply lacks the same amount of gluten that you get in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be made in your bakery machine using the whole wheat setting. When you have a 100% whole wheat setting that's better still. It has a great flavour and works really well as a basis for an appetizer or canape and really should be sliced thin.One extreme caution is that might be this recipe does not coalesce into a dough ball in your loaf of bread 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 into the 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 your hands and drop it back to the bread skillet.