Laucke Gluten Dairy Free Multigrain Oven Bread Mix 2x 500g

Rye bread is a normal Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic states. This was largely because of the fact that rye grains were easy to increase in bitter climates and not only grew well on farms however in the outdoors as well.For this menu we're going to take a look at a rye bread made out of 100% rye flour. This is the traditional menu used across Eastern Europe because of the fact that rye lawn was hardy and easy to develop in bitter weather, and often grew in the wild.You should know that rye flour lacks quite a lot of gluten which cause candida to expand and increase a loaf of breads. The result is that you'll end up with an extremely heavy and thick loaf of bakery. It'll still have an excellent taste but don't be disappointed if the loaf does 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 will find in bread flour, all-purpose flour, and wheat flour.This rye bakery recipe can be made in your breads machine using the complete wheat setting. When you have a 100% whole wheat setting that's even better. It has a great flavour and works really well as a groundwork for an appetizer or canape and really should be sliced slim.One caution is that you will find this recipe will not coalesce into a dough ball in your bread machine like other breads made with more traditional flours. You will need to lift the cover during the early on kneading process and motivate the rye dough on the kneading paddle from time to time to create the dough ball. Stay 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 into the bread skillet.