Rye bread is a normal Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic areas. This was mainly due to the fact that rye grains were easy to develop in bitter climates and not only grew well on farms however in the outdoors as well.For this menu we're going to check out a rye breads made out of 100% rye flour. This was the traditional recipe used across Eastern Europe because of the fact that rye grass was hardy and easy to increase in bitter weather, and often grew in the wild.You have to know that rye flour lacks significant amounts of gluten which cause fungus to expand and increase a loaf of breads. The effect is that you will wrap up with an extremely heavy and thick loaf of breads. It will still have an outstanding taste but don't be disappointed if the loaf does not rise and is very dense. You should also know that rye flour is not gluten free, it simply does not have the same amount of gluten that you find in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be produced in your loaf of bread machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great flavour and works effectively as a base for an appetizer or canape and really should be sliced skinny.One extreme care is that you will find this recipe will not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will have to lift the lid during the early on kneading process and drive the rye dough for the kneading paddle every once in awhile to create 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 into the bread pan.33% Rye Flour Bread Bread Machine Recipes
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