swedish rye bread

Rye bread is a normal Eastern European loaf of bread formula. It's still popular across Russia, Germany and the Baltic says. This was generally due to the fact that rye grains were easy to develop in bitter climates and not only grew well on farms however in the crazy as well.For this formula we're going to look at a rye breads made with 100% rye flour. This is the traditional menu used across Eastern European countries due to the fact that rye grass was hardy and easy to expand in bitter weather, and frequently 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 bread. The result is that you will wrap up with a very heavy and thick loaf of loaf of bread. It will still have a fantastic taste but you shouldn't be disappointed if the loaf does not rise and is also 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 get in bakery flour, all-purpose flour, and wheat flour.This rye bakery recipe can be made in your breads machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great flavor and works effectively as a base for an appetizer or canape and should be sliced skinny.One 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 out of more traditional flours. You will need to lift the lid during the early kneading process and press the rye dough into 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 skillet.