Li’l Vienna rye sourdough bread noknead

Rye bread is a traditional Eastern European bakery recipe. It's still popular across Russia, Germany and the Baltic expresses. This was generally due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the outdoors as well.For this formula we're going to take a look at a rye loaf of bread made out of 100% rye flour. This is the traditional recipe used across Eastern Europe 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 quite a lot of gluten which cause candida to expand and raise a loaf of breads. The effect is that you'll wrap up with a very heavy and dense loaf of breads. It will still have an outstanding taste but you shouldn't be disappointed if the loaf does not rise and 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 get in bakery flour, all-purpose flour, and whole wheat flour.This rye bread 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 flavor and works effectively as a base for an appetizer or canape and should be sliced slender.One extreme care 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 have to lift the cover during the early kneading process and press the rye dough towards 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 skillet.