Light Rye Bread Recipe [Bread Machine] Bakerology

Rye breads is a traditional Eastern European breads formula. It's still popular across Russia, Germany and the Baltic state governments. This was mainly because of 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 menu we're going to check out a rye bakery made with 100% rye flour. This was the traditional recipe used across Eastern Europe due to the fact that rye grass 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 expand and raise a loaf of bread. The effect is that you'll end up with an extremely heavy and thick loaf of bakery. It'll still have an excellent taste but avoid being disappointed if the loaf will 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 see in loaf of bread flour, all-purpose flour, and wheat flour.This rye bread recipe can be made in your bread machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great taste and works effectively as a foundation for an appetizer or canape and really should be sliced slender.One caution is that you will find this recipe does not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will have to lift the lid during the early kneading process and push the rye dough towards kneading paddle from time to time to create the dough ball. Stick with it throughout the kneading process. If need be, removed the dough ball from the pan and form it into a dough ball with the hands and drop it back into the bread skillet.