Rye breads is a normal Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic expresses. This was largely because of the fact that rye grains were easy to expand in bitter climates and not just grew well on farms but in the outrageous as well.For this recipe we're going to look at a rye bakery made out of 100% rye flour. This was the traditional formula used across Eastern European countries because of the fact that rye turf was hardy and easy to grow in bitter weather, and often grew in the open.You have to know that rye flour does not have significant amounts of gluten which cause yeast to develop and increase a loaf of bakery. The result is that you will finish up with a very heavy and dense loaf of bread. It'll 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 lacks the same amount of gluten that you find in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be made in your bakery machine using the complete wheat setting. When you have a 100% whole wheat setting that's even better. It has a great taste and works really well as a basis for an appetizer or canape and really should be sliced slim.One extreme caution is that you will find this recipe will not coalesce into a dough ball in your 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 on the 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 pan and form it into a dough ball with the hands and drop it back to the bread pan.rye flour bread machine recipe
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