Russian Rye Bread With Dried Cranberries Recipe Food.com

Rye bread is a traditional Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic claims. This was basically because of the fact that rye grains were easy to expand in bitter climates and not only grew well on farms but in the outdoors as well.For this menu we will look at a rye bread made with 100% rye flour. This is the traditional formula used across Eastern European countries due to the fact that rye turf was hardy and easy to increase in bitter weather, and frequently grew in the open.You should know that rye flour does not have significant amounts of gluten which cause candida to grow and increase a loaf of bakery. The effect is that you will wrap up with an extremely heavy and thick loaf of bakery. It'll still have an outstanding taste but don't be disappointed if the loaf will not rise and is also 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 find in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye breads recipe can be made in your bakery machine using the complete wheat setting. When you have a 100% whole wheat grains setting that's even better. It has a great flavour and works really well as a base for an appetizer or canape and should be sliced slim.One extreme care is that you will find this recipe does not coalesce into a dough ball in your loaf of bread machine like other breads made with more traditional flours. You will have to lift the lid during the early on kneading process and thrust the rye dough towards the kneading paddle from time to time to form the dough ball. Stay with it throughout the kneading process. If need be, removed the dough ball from the skillet and form it into a dough ball with the hands and drop it back into the bread pan.