Me and my shadow: Marmite and Manchego Bread

Rye breads is a normal Eastern European breads recipe. It's still popular across Russia, Germany and the Baltic state governments. This was basically due to the fact that rye grains were easy to develop in bitter climates and not just grew well on farms but in the wild as well.For this menu we're going to look at a rye breads made with 100% rye flour. This was the traditional recipe used across Eastern European countries because of the fact that rye turf was hardy and easy to grow in bitter weather, and often grew in the open.You have to know that rye flour lacks significant amounts of gluten which cause candida to develop and raise a loaf of loaf of bread. The result is that you'll conclude with an extremely heavy and thick loaf of bakery. It'll still have a great taste but you shouldn'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 lacks the same amount of gluten that you discover in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be made in your breads machine using the whole wheat setting. When you have a 100% whole wheat setting that's even better. It has a great flavor and works really well as a groundwork for an appetizer or canape and really should be sliced slender.One 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 press the rye dough into 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 the hands and drop it back to the bread pan.