Swedish Rye Bread The Boat Galley

Rye bakery is a traditional Eastern European breads menu. It's still popular across Russia, Germany and the Baltic claims. This was generally because of the fact that rye grains were easy to expand in bitter climates and not just grew well on farms but in the wild as well.For this menu we're going to look at a rye loaf of bread 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 frequently grew in the open.You should know that rye flour lacks significant amounts of gluten which cause fungus to increase and raise a loaf of loaf of bread. The effect is that you will conclude with a very heavy and dense loaf of loaf of bread. It'll still have a great taste but don'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 does not have the same amount of gluten that you will find in bakery flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be produced in your breads machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's better still. It has a great flavor and works really well as a basis for an appetizer or canape and really should be sliced skinny.One extreme caution is that you will find 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 need to lift the cover during the early kneading process and push 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 pan and form it into a dough ball with the hands and drop it back into the bread pan.