Polish Rye Bread Recipe The Bread Kitchen

Rye breads is a normal Eastern European bakery recipe. It's still popular across Russia, Germany and the Baltic says. This was generally because of the fact that rye grains were easy to grow in bitter climates and not only grew well on farms however in the outdoors as well.For this recipe we will take a look at a rye breads made out of 100% rye flour. This is the traditional recipe used across Eastern European countries due to the fact that rye grass was hardy and easy to increase in bitter weather, and often grew in the open.You should know that rye flour lacks significant amounts of gluten which cause yeast to develop and increase a loaf of bakery. The effect is that you'll end up with a very heavy and dense loaf of breads. It'll still have a fantastic taste but you shouldn't be disappointed if the loaf does not rise which is very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you get in bakery flour, all-purpose flour, and wheat flour.This rye breads recipe can be made in your bread machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's better still. It has a great taste and works really well as a groundwork for an appetizer or canape and should be sliced thin.One 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 need to lift the cover during the early on kneading process and motivate the rye dough into the kneading paddle every once in awhile to create the dough ball. Stay 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 to the bread skillet.