Dark Rye Pumpernickel Bread For The Bread Machine. Recipe Food.com

Rye bread is a normal Eastern European bread formula. It's still popular across Russia, Germany and the Baltic state governments. This was basically due to the fact that rye grains were easy to develop in bitter climates and not just grew well on farms however in the wild as well.For this menu we will take a look at a rye bakery made with 100% rye flour. This is 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 does not have significant amounts of gluten which cause yeast to grow and raise a loaf of bread. The effect is that you'll conclude with an extremely heavy and dense loaf of bread. It will still have a fantastic taste but you shouldn't be disappointed if the loaf does 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 get in bread flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be made in your breads machine using the complete wheat setting. When you have a 100% whole wheat setting that's better still. It has a great taste and works effectively as a groundwork for an appetizer or canape and should be sliced slim.One caution is that you will find this recipe does not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will need to lift the cover during the early kneading process and thrust the rye dough towards kneading paddle from time to time 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 the hands and drop it back to the bread pan.