Sauerkraut Rye Bread Bread Machine Recipes

Rye breads is a traditional Eastern European bakery recipe. It's still popular across Russia, Germany and the Baltic claims. This was essentially due to the fact that rye grains were easy to develop in bitter climates and not only grew well on farms but in the wild as well.For this formula 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 grow in bitter weather, and often grew in the wild.You have to know that rye flour does not have significant amounts of gluten which cause fungus to expand and increase a loaf of bread. The result is that you'll finish up with an extremely heavy and dense loaf of loaf of bread. It will still have a fantastic taste but don't be disappointed if the loaf does not rise and is 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 see in breads flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be produced in your loaf of bread machine using the complete 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 really should be sliced slim.One caution is that might be this recipe will 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 motivate the rye dough on the kneading paddle every once in awhile to form the dough ball. Stick 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 into the bread skillet.