Thursday, December 20, 2018

swedish rye bread

Rye bread is a normal Eastern European breads menu. It's still popular across Russia, Germany and the Baltic states. This was generally due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms however in the outdoors as well.For this menu we're going to look at a rye bread made with 100% rye flour. This was the traditional menu used across Eastern European countries due to the fact that rye lawn was hardy and easy to grow in bitter weather, and often grew in the wild.You should know that rye flour does not have quite a lot of gluten which cause candida to develop and raise a loaf of breads. The result is that you will finish up with an extremely heavy and dense loaf of bread. It will still have a fantastic taste but don't be disappointed if the loaf will 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 get in bakery flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be made in your breads machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's better still. It has a great flavour and works effectively as a groundwork for an appetizer or canape and really should be sliced skinny.One caution is that you will find this recipe does not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will have to lift the cover during the early kneading process and drive the rye dough on 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 your hands and drop it back into the bread skillet.