Rye loaf of bread is a traditional Eastern European bread recipe. It's still popular across Russia, Germany and the Baltic state governments. This was essentially because of the fact that rye grains were easy to expand 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 with 100% rye flour. This is the traditional menu used across Eastern Europe because of the fact that rye grass was hardy and easy to expand in bitter weather, and frequently grew in the wild.You have to know that rye flour lacks quite a lot of gluten which cause fungus to expand and raise a loaf of breads. The effect is that you'll conclude with a very heavy and thick loaf of bakery. It will still have a great 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 lacks the same amount of gluten that you see in loaf of bread flour, all-purpose flour, and wheat flour.This rye bread recipe can be produced in your bread machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's better still. It has a great taste and works effectively as a basis for an appetizer or canape and really should be sliced thin.One extreme care is that you will find this recipe will 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 on the kneading paddle every once in awhile to form the dough ball. Stick 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 to the bread skillet.Dark Rye Bread recipe All recipes UK
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