Morrisons: The Polish Bakery Traditional Polish Half Wheat Half Rye Sourdough Bread 400gProduct

Rye bakery is a traditional Eastern European bread recipe. It's still popular across Russia, Germany and the Baltic states. This was mainly because of the fact that rye grains were easy to grow in bitter climates and not just grew well on farms however in the outdoors as well.For this recipe we're going to take a look at a rye bakery made with 100% rye flour. This was the traditional menu used across Eastern European countries due to the fact that rye lawn was hardy and easy to grow in bitter weather, and often grew in the open.You should know that rye flour lacks quite a lot of gluten which cause candida to develop and raise a loaf of bakery. The effect is that you'll wrap up with an extremely heavy and dense loaf of bakery. It'll still have a great taste but you shouldn't be disappointed if the loaf will not rise and it is 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 find in bread flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be produced in your bakery machine using the whole wheat setting. When you have a 100% whole wheat setting that's even better. It has a great flavor and works really well as a basis for an appetizer or canape and really should be sliced skinny.One extreme caution is that you will find this recipe does not coalesce into a dough ball in your bakery machine like other breads made out of more traditional flours. You will have to lift the lid during the early kneading process and press the rye dough into the kneading paddle from time to time to form the dough ball. Stick 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 the hands and drop it back to the bread pan.