cook.eat.think.: sprouted grain bread.

Rye breads is a traditional Eastern European bread recipe. It's still popular across Russia, Germany and the Baltic expresses. This was basically because of the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the outdoors as well.For this menu we will check out a rye breads made with 100% rye flour. This was the traditional menu used across Eastern European countries because of the fact that rye turf was hardy and easy to develop in bitter weather, and often grew in the wild.You should know that rye flour does not have quite a lot of gluten which cause fungus to expand and raise a loaf of loaf of bread. The result is that you'll end up with an extremely heavy and thick loaf of bread. It will still have an outstanding taste but you shouldn't be disappointed if the loaf will not rise and 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 get in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye breads recipe can be produced in your bread machine using the whole wheat setting. When you have a 100% whole wheat setting that's better still. It has a great flavour and works effectively as a basis for an appetizer or canape and really should be sliced thin.One extreme care is that might be this recipe does not coalesce into a dough ball in your bakery 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 skillet and form it into a dough ball with your hands and drop it back to the bread pan.