Rye breads is a normal Eastern European bread menu. It's still popular across Russia, Germany and the Baltic areas. This was largely due to the fact that rye grains were easy to increase in bitter climates and not just grew well on farms however in the untamed as well.For this recipe we're going to take a look at a rye loaf of bread made out of 100% rye flour. This was the traditional menu used across Eastern Europe because of the fact that rye grass was hardy and easy to expand in bitter weather, and often grew in the wild.You have to know that rye flour lacks quite a lot of gluten which cause fungus to expand and raise a loaf of breads. The effect is that you will conclude with a very heavy and dense loaf of loaf of bread. It'll still have a fantastic 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 get in breads flour, all-purpose flour, and wheat flour.This rye bread recipe can be made in your bread 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 really should be sliced skinny.One extreme caution is that you will find this recipe does not coalesce into a dough ball in your bakery machine like other breads made out of more traditional flours. You will have to lift the lid during the early on kneading process and press the rye dough towards the kneading paddle from time to time to form the dough ball. Stay 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 into the bread pan.Dark Rye Bread Machine Recipe Food.com
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