Borodinskiy Bread – Dark Russian Rye Bread Breadmaker Recipe

Rye breads is a normal Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic areas. This was largely due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the wild as well.For this menu we're going to take a look at a rye bakery made out of 100% rye flour. This is the traditional formula used across Eastern Europe due to the fact that rye turf was hardy and easy to grow in bitter weather, and frequently grew in the wild.You should know that rye flour lacks significant amounts of gluten which cause yeast to expand and raise a loaf of bakery. The effect is that you'll end up with a very heavy and thick loaf of bread. It'll still have a great taste but you shouldn'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 will find in bakery flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be produced in your breads machine using the complete wheat setting. When you have a 100% whole wheat grains setting that's even better. It has a great flavour and works really well as a groundwork for an appetizer or canape and should be sliced thin.One caution is that you will find this recipe does not coalesce into a dough ball in your loaf of bread machine like other breads made with more traditional flours. You will need to lift the lid during the early on kneading process and drive the rye dough for 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 the hands and drop it back to the bread skillet.