Light Rye Bread for 2lb. Loaf Breadmaker HamiltonBeach.com

Rye breads is a normal Eastern European breads recipe. It's still popular across Russia, Germany and the Baltic areas. This was essentially due to the fact that rye grains were easy to expand in bitter climates and not just grew well on farms but in the crazy as well.For this recipe we will 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 grow in bitter weather, and frequently grew in the wild.You have to know that rye flour does not have significant amounts of gluten which cause candida to grow and raise a loaf of loaf of bread. The effect is that you will finish up with an extremely heavy and dense loaf of bread. It will still have an outstanding taste but avoid being disappointed if the loaf does 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 find in loaf of bread flour, all-purpose flour, and wheat flour.This rye breads recipe can be made in your bakery machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's better still. It has a great taste and works really well as a base for an appetizer or canape and should be sliced skinny.One caution is that might be this recipe does not coalesce into a dough ball in your breads 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. Stick with it throughout the kneading process. If need be, removed the dough ball from the skillet and form it into a dough ball with the hands and drop it back into the bread skillet.