100% Rye Sourdough Bread + Video Recipe Beets Bones

Rye loaf of bread is a traditional Eastern European breads formula. It's still popular across Russia, Germany and the Baltic states. This was largely because of the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the untamed as well.For this menu we're going to look at a rye bread made out of 100% rye flour. This was the traditional menu used across Eastern Europe due to the fact that rye lawn was hardy and easy to increase in bitter weather, and frequently grew in the wild.You have to know that rye flour lacks quite a lot of gluten which cause yeast to expand and raise a loaf of bread. The effect is that you will end up with an extremely heavy and dense loaf of bakery. It will still have a fantastic taste but you shouldn't be disappointed if the loaf does not rise and is also 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 see in bakery flour, all-purpose flour, and wheat flour.This rye breads recipe can be made in your bread machine using the complete wheat setting. When you have a 100% whole wheat setting that's even better. It has a great flavor and works really well as a foundation for an appetizer or canape and really should be sliced skinny.One extreme care is that might be this recipe will not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will have to lift the lid 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 you need to, removed the dough ball from the skillet and form it into a dough ball with your hands and drop it back into the bread skillet.