Polish Rye Bread 1 lb

Rye bakery is a normal Eastern European bakery recipe. It's still popular across Russia, Germany and the Baltic states. This was generally due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms however in the outdoors as well.For this menu we will take a look at a rye bread made with 100% rye flour. This is the traditional recipe used across Eastern European countries due to the fact that rye grass was hardy and easy to increase in bitter weather, and often grew in the wild.You have to know that rye flour lacks significant amounts of gluten which cause yeast to develop and increase a loaf of bakery. The result is that you'll conclude with an extremely heavy and thick loaf of bread. It will still have a fantastic taste but you shouldn'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 lacks the same amount of gluten that you find in bakery flour, all-purpose flour, and wheat flour.This rye bakery recipe can be made in your loaf of bread machine using the complete 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 base for an appetizer or canape and should be sliced slim.One caution is that might be this recipe does not coalesce into a dough ball in your loaf of bread machine like other breads made with more traditional flours. You will have to lift the lid during the early on kneading process and thrust the rye dough into the kneading paddle from time to time to create the dough ball. Stick 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 to the bread skillet.