Rye breads is a traditional Eastern European bakery 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 grow in bitter climates and not only grew well on farms however in the outrageous as well.For this recipe we will look at a rye bakery 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 grow in bitter weather, and frequently grew in the open.You should know that rye flour lacks quite a lot of gluten which cause fungus to develop and raise a loaf of loaf of bread. The effect is that you'll end up with an extremely heavy and dense loaf of breads. It will still have a great taste but avoid being disappointed if the loaf will not rise which 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 bakery flour, all-purpose flour, and whole wheat flour.This rye breads recipe can be made in your bread machine using the complete wheat setting. If you have a 100% whole wheat setting that's even better. It has a great flavor 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 with more traditional flours. You will need to lift the cover during the early kneading process and push the rye dough into the kneading paddle from time to time 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 into the bread pan.Cook With No Books: Light rye bread with fennel
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