Rye breads is a normal Eastern European loaf of bread menu. It's still popular across Russia, Germany and the Baltic states. This was essentially because of the fact that rye grains were easy to increase in bitter climates and not just grew well on farms but in the outrageous as well.For this formula we will take a look at a rye loaf of bread made out of 100% rye flour. This was the traditional menu used across Eastern Europe because of the fact that rye grass was hardy and easy to grow in bitter weather, and often grew in the open.You have to know that rye flour does not have quite a lot of gluten which cause yeast to expand and raise a loaf of breads. The effect is that you'll finish up with an extremely heavy and dense loaf of bread. It'll still have a great taste but avoid being disappointed if the loaf does not rise and it 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 see in loaf of bread flour, all-purpose flour, and wheat flour.This rye bakery recipe can be made in your bread machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's even better. It has a great flavour and works really well as a foundation for an appetizer or canape and really should be sliced slender.One caution is that you will find this recipe does not coalesce into a dough ball in your bread machine like other breads made out of more traditional flours. You will have to lift the cover during the early kneading process and thrust the rye dough to the kneading paddle every once in awhile to create the dough ball. Stay with it throughout the kneading process. If you need to, removed the dough ball from the skillet and form it into a dough ball with your hands and drop it back into the bread pan.~ Try My Rye: Its Homemade in the Bread Machine ~ Kitchen Encounters
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