Rye breads is a traditional Eastern European loaf of bread recipe. It's still popular across Russia, Germany and the Baltic states. This was mainly due to the fact that rye grains were easy to develop in bitter climates and not only grew well on farms however in the wild as well.For this formula we will take a look at a rye bread made with 100% rye flour. This is the traditional recipe used across Eastern Europe because of the fact that rye lawn was hardy and easy to grow in bitter weather, and often grew in the open.You have to know that rye flour does not have quite a lot of gluten which cause yeast to develop and raise a loaf of bakery. The effect is that you will wrap up with a very heavy and thick loaf of bread. It will still have a fantastic taste but don't be disappointed if the loaf does not rise and is also very dense. You should also 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 bread recipe can be produced in your loaf of bread machine using the whole wheat setting. When you have a 100% whole wheat setting that's even better. It has a great flavour and works really well as a base for an appetizer or canape and really should be sliced slim.One extreme care is that you will find this recipe does not coalesce into a dough ball in your bread machine like other breads made with more traditional flours. You will need to lift the cover during the early on kneading process and force the rye dough towards kneading paddle every once in awhile to create 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.Molasses Rye Bread Tasty Kitchen: A Happy Recipe Community!
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