IREKS Spelt Honey Andrew Ingredients

Rye loaf of bread is a normal Eastern European breads menu. It's still popular across Russia, Germany and the Baltic states. This was mainly due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the crazy as well.For this recipe we will check out a rye bread made with 100% rye flour. This is the traditional recipe used across Eastern Europe because of the fact that rye turf was hardy and easy to grow in bitter weather, and often grew in the open.You have to know that rye flour lacks significant amounts of gluten which cause candida to develop and increase a loaf of breads. The result is that you will finish up with an extremely heavy and dense loaf of bakery. It will still have an excellent 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 find in breads flour, all-purpose flour, and whole wheat flour.This rye bakery 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 flavor and works really well as a basis for an appetizer or canape and really should be sliced slim.One extreme care is that might be this recipe will not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will have to lift the lid during the early on kneading process and push the rye dough to the kneading paddle every once in awhile to form the dough ball. Stick with it throughout the kneading process. If you need to, removed the dough ball from the pan and form it into a dough ball with the hands and drop it back into the bread skillet.