Rye bread is a normal Eastern European breads recipe. It's still popular across Russia, Germany and the Baltic states. This was mainly due to the fact that rye grains were easy to develop in bitter climates and not only grew well on farms however in the untamed as well.For this menu we're going to take a look at a rye bread made with 100% rye flour. This is the traditional formula used across Eastern Europe because of the fact that rye turf was hardy and easy to grow in bitter weather, and often grew in the wild.You have to know that rye flour lacks quite a lot of gluten which cause fungus to develop and increase a loaf of bread. The effect is that you'll finish up with a very heavy and dense loaf of breads. It will still have a great taste but don't be disappointed if the loaf will 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 bread flour, all-purpose flour, and wheat flour.This rye breads recipe can be produced in your loaf of bread machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great flavor and works really well as a foundation for an appetizer or canape and should be sliced skinny.One caution is that you will find this recipe does not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will have to lift the cover during the early on kneading process and push the rye dough to the kneading paddle from time to time to create 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 pan.
Rye bread is a normal Eastern European breads recipe. It's still popular across Russia, Germany and the Baltic states. This was mainly due to the fact that rye grains were easy to develop in bitter climates and not only grew well on farms however in the untamed as well.For this menu we're going to take a look at a rye bread made with 100% rye flour. This is the traditional formula used across Eastern Europe because of the fact that rye turf was hardy and easy to grow in bitter weather, and often grew in the wild.You have to know that rye flour lacks quite a lot of gluten which cause fungus to develop and increase a loaf of bread. The effect is that you'll finish up with a very heavy and dense loaf of breads. It will still have a great taste but don't be disappointed if the loaf will 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 bread flour, all-purpose flour, and wheat flour.This rye breads recipe can be produced in your loaf of bread machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great flavor and works really well as a foundation for an appetizer or canape and should be sliced skinny.One caution is that you will find this recipe does not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will have to lift the cover during the early on kneading process and push the rye dough to the kneading paddle from time to time to create 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 pan.
