Bread Machine Rye Bread Recipe Serious Eats

Rye bakery is a traditional Eastern European bakery recipe. It's still popular across Russia, Germany and the Baltic says. This was typically due to the fact that rye grains were easy to develop in bitter climates and not just grew well on farms but in the untamed as well.For this menu we're going to take a look at a rye breads made out of 100% rye flour. This was the traditional formula used across Eastern European countries due to the fact that rye grass was hardy and easy to develop in bitter weather, and frequently grew in the wild.You should know that rye flour lacks significant amounts of gluten which cause yeast to develop and increase a loaf of bread. The effect is that you will conclude with a very heavy and thick loaf of bakery. It'll still have a great taste but don't be disappointed if the loaf does not rise which is 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 bakery flour, all-purpose flour, and wheat flour.This rye bread recipe can be produced in your 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 basis for an appetizer or canape and should be sliced slender.One caution is that you will find this recipe will not coalesce into a dough ball in your bakery machine like other breads made out of more traditional flours. You will have to lift the lid during the early on kneading process and press the rye dough to the kneading paddle every once in awhile to form 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 the hands and drop it back to the bread skillet.