Whole Grain Polish Rye Bread with Emmer Flour Pams Bread

Rye bread is a traditional Eastern European bread menu. It's still popular across Russia, Germany and the Baltic state governments. This was typically due to the fact that rye grains were easy to develop in bitter climates and not just grew well on farms however in the wild as well.For this recipe we're going to check out a rye loaf of bread made with 100% rye flour. This is the traditional recipe used across Eastern Europe due to the fact that rye turf was hardy and easy to grow in bitter weather, and often grew in the wild.You should know that rye flour lacks significant amounts of gluten which cause candida to expand and raise a loaf of loaf of bread. The result is that you will conclude with a very heavy and dense loaf of loaf of bread. It'll still have an excellent 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 get in breads flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be produced in your loaf of bread machine using the whole wheat setting. When you have a 100% whole wheat setting that's better still. It has a great flavor and works effectively as a groundwork for an appetizer or canape and should be sliced skinny.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 out of more traditional flours. You will need to lift the cover during the early kneading process and drive the rye dough into the kneading paddle from time to time to form the dough ball. Stick 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 the hands and drop it back to the bread skillet.