Kitchen Parade: Family Recipe: Swedish Rye Bread for the Bread Machine or Mix By Hand

Rye bread is a traditional Eastern European loaf of bread formula. It's still popular across Russia, Germany and the Baltic state governments. This was largely due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms however in the crazy as well.For this recipe we will check out a rye bakery made out of 100% rye flour. This was the traditional menu used across Eastern European countries due to the fact that rye grass was hardy and easy to expand in bitter weather, and frequently grew in the open.You have to know that rye flour lacks significant amounts of gluten which cause yeast to grow and raise a loaf of loaf of bread. The effect is that you'll wrap up with a very heavy and dense loaf of loaf of bread. It'll still have an excellent taste but you shouldn't be disappointed if the loaf will not rise and is 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 breads recipe can be made in your bread 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 groundwork 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 loaf of bread machine like other breads made out of more traditional flours. You will need to lift the lid during the early on kneading process and drive the rye dough towards kneading paddle every once in awhile to create 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 your hands and drop it back to the bread skillet.