Bettys Buttermilk Rye Bread

Rye bakery is a normal Eastern European bread formula. It's still popular across Russia, Germany and the Baltic says. This was typically because of the fact that rye grains were easy to increase in bitter climates and not only grew well on farms but in the untamed as well.For this recipe we will check out a rye bakery made with 100% rye flour. This is the traditional recipe used across Eastern European countries due to the fact that rye turf was hardy and easy to increase in bitter weather, and often grew in the wild.You should know that rye flour lacks 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 bakery. It will still have an excellent taste but you shouldn't be disappointed if the loaf will not rise and it 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 find in bread flour, all-purpose flour, and wheat flour.This rye breads recipe can be produced in your bakery machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great flavour and works effectively as a groundwork for an appetizer or canape and should be sliced skinny.One extreme caution is that might be this recipe will not coalesce into a dough ball in your bakery machine like other breads made out of more traditional flours. You will need to lift the lid during the early on kneading process and force the rye dough towards the kneading paddle every once in awhile to create the dough ball. Stick with it throughout the kneading process. If need be, removed the dough ball from the skillet and form it into a dough ball with your hands and drop it back into the bread pan.