Rye bakery is a traditional Eastern European loaf of bread menu. It's still popular across Russia, Germany and the Baltic claims. This was typically because of the fact that rye grains were easy to increase in bitter climates and not only grew well on farms but in the crazy as well.For this formula we're going to take a look at a rye bakery made with 100% rye flour. This is the traditional menu used across Eastern Europe because of the fact that rye turf was hardy and easy to grow 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 fungus to grow and raise a loaf of breads. The effect is that you will wrap up with an extremely heavy and thick loaf of bread. It'll still have a great taste but don't be 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 does not have 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. If you have a 100% whole wheat setting that's even better. It has a great flavour and works really well as a basis for an appetizer or canape and should be sliced skinny.One caution is that might be this recipe will not coalesce into a dough ball in your breads machine like other breads made out of more traditional flours. You will need to lift the cover during the early on kneading process and motivate the rye dough towards kneading paddle every once in awhile to create the dough ball. Stick with it throughout the kneading process. If you need to, 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.sourdough rye bread
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