Rye bread is a normal Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic says. This was largely due to the fact that rye grains were easy to expand in bitter climates and not only grew well on farms however in the wild as well.For this recipe we will take a look at a rye loaf of bread made with 100% rye flour. This was the traditional formula used across Eastern Europe due to the fact that rye lawn was hardy and easy to expand 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 fungus to increase and increase 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 great taste but you shouldn't be disappointed if the loaf will not rise which 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 discover in loaf of bread flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be made in your bread machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great flavour and works effectively as a groundwork for an appetizer or canape and should be sliced slender.One caution is that you will find 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 cover during the early kneading process and motivate the rye dough to the kneading paddle every once in awhile to form 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 into the bread skillet.100% Rye Bread Recipe Bread Machine Recipes
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