De la bonne bouffe: Bread machine as dough maker

Rye bread is a normal Eastern European loaf of bread menu. It's still popular across Russia, Germany and the Baltic areas. This was generally because of the fact that rye grains were easy to increase in bitter climates and not just grew well on farms but in the crazy as well.For this menu we're going to look at a rye loaf of bread made out of 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 increase in bitter weather, and frequently grew in the wild.You have to know that rye flour does not have significant amounts of gluten which cause candida to develop and raise a loaf of loaf of bread. The result is that you will wrap up with an extremely heavy and thick loaf of bread. 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 get in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be produced in your bread machine using the complete wheat setting. When you have a 100% whole wheat grains setting that's even better. It has a great taste and works effectively as a groundwork for an appetizer or canape and should be sliced slim.One extreme caution is that might be this recipe will not coalesce into a dough ball in your bread machine like other breads made out of more traditional flours. You will have to lift the cover during the early kneading process and drive 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 pan and form it into a dough ball with your hands and drop it back into the bread pan.