Marbled Rye Bread

Rye loaf of bread is a normal Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic state governments. This was essentially because of the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the untamed as well.For this formula we're going to look at a rye bakery made out of 100% rye flour. This was the traditional recipe used across Eastern Europe due to the fact that rye turf was hardy and easy to grow in bitter weather, and frequently grew in the open.You have to know that rye flour lacks quite a lot of gluten which cause yeast to expand and raise a loaf of bread. The effect is that you will end up with a very heavy and thick loaf of bread. It'll still have a fantastic taste but avoid being disappointed if the loaf does 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 see in bakery flour, all-purpose flour, and wheat flour.This rye bread recipe can be produced in your breads machine using the whole wheat setting. If you have a 100% whole wheat setting that's better still. It has a great flavour and works effectively as a groundwork for an appetizer or canape and really should be sliced thin.One extreme care is that might be this recipe will 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 kneading process and motivate the rye dough towards the kneading paddle every once in awhile to form the dough ball. Stay with it throughout the kneading process. If you need to, removed the dough ball from the pan and form it into a dough ball with your hands and drop it back to the bread skillet.