Finnish Full Rye Bread from a Nordic cookbook

Rye bread is a normal Eastern European breads formula. It's still popular across Russia, Germany and the Baltic says. This was mainly because of the fact that rye grains were easy to increase in bitter climates and not just grew well on farms however in the outdoors as well.For this menu we will check out a rye bakery made with 100% rye flour. This is the traditional menu used across Eastern European countries because of the fact that rye lawn was hardy and easy to expand in bitter weather, and often grew in the open.You have to know that rye flour lacks significant amounts of gluten which cause yeast to develop and increase a loaf of breads. The result is that you will wrap up with an extremely heavy and dense loaf of bakery. It will still have a great taste but avoid being disappointed if the loaf will not rise and it 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 will find in bakery flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be produced in your 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 base for an appetizer or canape and should be sliced slender.One extreme care is that might be this recipe will not coalesce into a dough ball in your loaf of bread machine like other breads made out of more traditional flours. You will have to lift the cover during the early on kneading process and drive the rye dough towards the kneading paddle every once in awhile to form 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 to the bread skillet.