Polish Bread Baltonowski Amber Bakery

Rye bakery is a traditional Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic says. This was essentially because of the fact that rye grains were easy to develop in bitter climates and not only grew well on farms but in the crazy as well.For this recipe we're going to take a look at a rye bread made with 100% rye flour. This is the traditional menu used across Eastern Europe due to the fact that rye turf was hardy and easy to increase in bitter weather, and often grew in the open.You should know that rye flour lacks significant amounts of gluten which cause yeast to expand and raise a loaf of loaf of bread. The effect is that you will conclude with a very heavy and dense loaf of bread. It will still have an outstanding taste but don't be disappointed if the loaf will not rise which is very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you will find in bread flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be made in your loaf of bread machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's better still. It has a great flavor and works really well as a groundwork for an appetizer or canape and really should be sliced skinny.One extreme care is that you will find this recipe does not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will need to lift the cover during the early kneading process and force the rye dough on 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 the hands and drop it back into the bread skillet.