Bread Machine Recipe for 100% Whole Wheat Bread with Oats, Bran, and Flax Seed Kalyns Kitchen

Rye bread is a traditional Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic claims. This was generally because of the fact that rye grains were easy to increase in bitter climates and not only grew well on farms however in the outrageous as well.For this menu we will check out a rye bread made with 100% rye flour. This was the traditional menu used across Eastern European countries due to the fact that rye turf was hardy and easy to grow in bitter weather, and often grew in the open.You should know that rye flour lacks quite a lot of gluten which cause candida to develop and increase a loaf of bakery. The effect is that you'll conclude with a very heavy and dense loaf of bakery. It will still have a great taste but you shouldn'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 will find in bakery flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be produced in your loaf of bread machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's even better. It has a great flavor and works really well as a base for an appetizer or canape and 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 cover during the early kneading process and press 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.