George’s Light Rye Bread Recipe SimplyRecipes.com

Rye loaf of bread is a traditional Eastern European bakery recipe. It's still popular across Russia, Germany and the Baltic state governments. 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 wild as well.For this menu we will check out a rye loaf of bread made with 100% rye flour. This was the traditional menu used across Eastern European countries because of the fact that rye grass was hardy and easy to increase 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 expand and increase a loaf of bakery. The effect is that you'll finish up with a very heavy and dense loaf of bakery. It will still have an outstanding taste but avoid being disappointed if the loaf does not rise and is also very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you get in loaf of bread flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be made in your bakery machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's better still. It has a great taste and works really well as a basis for an appetizer or canape and should be sliced thin.One extreme caution is that might be this recipe will not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will need to lift the lid during the early on kneading process and press the rye dough into the kneading paddle from time to time 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 pan.