Rye breads is a traditional Eastern European bakery recipe. It's still popular across Russia, Germany and the Baltic state governments. This was essentially due to the fact that rye grains were easy to expand in bitter climates and not just grew well on farms but in the untamed as well.For this formula we will check out a rye loaf of bread made with 100% rye flour. This is the traditional recipe used across Eastern European countries because of the fact that rye lawn was hardy and easy to expand in bitter weather, and often grew in the wild.You should know that rye flour does not have significant amounts of gluten which cause fungus to develop and raise a loaf of breads. The effect is that you will finish up with an extremely heavy and dense loaf of loaf of bread. It will still have an excellent taste but don't be disappointed if the loaf will not rise and it is very dense. You should also know that rye flour is not gluten free, it simply does not have the same amount of gluten that you find in breads flour, all-purpose flour, and whole wheat flour.This rye breads recipe can be produced in your breads machine using the complete wheat setting. If 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 should be sliced slim.One extreme care is that you will find this recipe does not coalesce into a dough ball in your loaf of bread machine like other breads made out of more traditional flours. You will have to lift the cover during the early on kneading process and force the rye dough for the kneading paddle every once in awhile to form the dough ball. Stick 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.Sauerkraut Rye Bread Bread Machine Recipes
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