3Stage Sponge 100% Rye from Poland The Fresh Loaf

Rye breads is a traditional Eastern European loaf of bread menu. It's still popular across Russia, Germany and the Baltic expresses. This was mainly because of the fact that rye grains were easy to increase in bitter climates and not only grew well on farms however in the untamed as well.For this menu we will take a look at a rye breads made with 100% rye flour. This is the traditional formula used across Eastern European countries because of 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 yeast to grow and raise a loaf of loaf of bread. The result is that you'll end up with a very heavy and dense loaf of bread. It'll still have a fantastic taste but don't be disappointed if the loaf will not rise which is very dense. It's also advisable to know that rye flour is not gluten free, it simply lacks the same amount of gluten that you get in loaf of bread flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be produced in your bakery machine using the whole wheat setting. When you have a 100% whole wheat setting that's even better. It has a great flavour and works effectively as a base for an appetizer or canape and really should be sliced slender.One extreme care is that might be this recipe does not coalesce into a dough ball in your bread machine like other breads made with more traditional flours. You will need to lift the lid during the early kneading process and motivate the rye dough to the kneading paddle from time to time to create 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 your hands and drop it back to the bread pan.