Sourdough Rye Bread Recipe King Arthur Flour

Rye breads is a traditional Eastern European bakery recipe. It's still popular across Russia, Germany and the Baltic state governments. This was typically because of the fact that rye grains were easy to develop in bitter climates and not just grew well on farms but in the crazy as well.For this formula we will take a look at a rye bakery made out of 100% rye flour. This was the traditional recipe used across Eastern Europe because of the fact that rye grass was hardy and easy to expand in bitter weather, and often grew in the open.You should know that rye flour lacks quite a lot of gluten which cause fungus to expand and increase a loaf of breads. The result is that you will end up with a very heavy and dense loaf of bread. It will still have an outstanding 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 discover in 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 setting that's even better. It has a great flavour and works really well as a groundwork for an appetizer or canape and really should be sliced skinny.One extreme care is that you will find this recipe will not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will need to lift the cover during the early kneading process and press the rye dough into the kneading paddle every once in awhile to form the dough ball. Stay 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 your hands and drop it back into the bread pan.