Light sourdough rye bread with caraway seeds Sourdough Companion

Rye loaf of bread is a traditional Eastern European loaf of bread formula. It's still popular across Russia, Germany and the Baltic states. This was basically because of the fact that rye grains were easy to expand in bitter climates and not only grew well on farms but in the untamed as well.For this menu we're going to take a look at 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 lawn was hardy and easy to develop in bitter weather, and often grew in the wild.You have to know that rye flour lacks significant amounts of gluten which cause candida to grow and raise a loaf of bakery. The result is that you will wrap up with an extremely heavy and thick loaf of breads. It will still have a fantastic taste but you shouldn't be disappointed if the loaf will not rise and is very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you get in bread flour, all-purpose flour, and whole wheat flour.This rye bread 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 effectively as a base for an appetizer or canape and should be sliced thin.One extreme caution is that you will find this recipe will not coalesce into a dough ball in your breads machine like other breads made out of more traditional flours. You will need to lift the lid during the early kneading process and motivate the rye dough towards the kneading paddle every once in awhile to form 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.