German Country Style Sourdough Rye Bread With Caraway Seeds Recipegreat.com

Rye loaf of bread is a normal Eastern European breads recipe. It's still popular across Russia, Germany and the Baltic areas. This was essentially because of the fact that rye grains were easy to grow in bitter climates and not only grew well on farms however in the outdoors as well.For this recipe we will take a look at a rye loaf of bread made with 100% rye flour. This was the traditional recipe used across Eastern Europe due to the fact that rye grass was hardy and easy to increase 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 bread. The effect is that you will finish up with an extremely heavy and thick loaf of loaf of bread. It will still have a fantastic taste but you shouldn't be disappointed if the loaf will not rise which is very dense. It's also advisable to know that rye flour is not gluten free, it simply lacks the same amount of gluten that you find in breads flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be made in your bread machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's better still. It has a great taste and works really well as a base for an appetizer or canape and really should be sliced thin.One extreme caution is that might be this recipe will not coalesce into a dough ball in your bread machine like other breads made with more traditional flours. You will have to lift the cover during the early on kneading process and force the rye dough into the kneading paddle every once in awhile to create the dough ball. Stay 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 to the bread pan.