Rye breads is a normal Eastern European bread formula. It's still popular across Russia, Germany and the Baltic expresses. This was mainly due to the fact that rye grains were easy to increase in bitter climates and not just grew well on farms but in the crazy as well.For this formula we will look at a rye breads made out of 100% rye flour. This is the traditional menu used across Eastern European countries due to the fact that rye turf was hardy and easy to develop in bitter weather, and frequently grew in the wild.You have to know that rye flour does not have quite a lot of gluten which cause yeast to increase and increase a loaf of breads. The result is that you'll end up with an extremely heavy and dense loaf of bakery. It will still have an excellent taste but avoid being 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 does not have the same amount of gluten that you see in bakery flour, all-purpose flour, and whole wheat flour.This rye 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 even better. 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 you will find this recipe will 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 lid during the early on kneading process and push the rye dough towards kneading paddle from time to time to form 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 the hands and drop it back into the bread pan.Friday Brew SixPackTech.com
Friday Brew SixPackTech.com
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