Light Rye Bread Recipe [Bread Machine] Bakerology

Rye bakery is a normal Eastern European bakery recipe. It's still popular across Russia, Germany and the Baltic areas. This was essentially because of the fact that rye grains were easy to develop in bitter climates and not only grew well on farms however in the outrageous as well.For this menu we're going to check out a rye breads made with 100% rye flour. This was the traditional recipe used across Eastern European countries because of the fact that rye turf was hardy and easy to increase in bitter weather, and frequently grew in the open.You should know that rye flour does not have quite a lot of gluten which cause fungus to develop and increase a loaf of bread. The result is that you'll end up with an extremely heavy and dense loaf of bread. It will still have a great taste but don't be 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 lacks the same amount of gluten that you will find in breads flour, all-purpose flour, and wheat flour.This rye bread recipe can be produced 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 flavor and works really well as a foundation for an appetizer or canape and really should be sliced slender.One caution is that might be this recipe will not coalesce into a dough ball in your loaf of bread machine like other breads made out of more traditional flours. You will need to lift the lid during the early kneading process and press the rye dough to 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 the hands and drop it back to the bread pan.