Polish Rye Bread Kovala Bread

Rye breads is a traditional Eastern European bread menu. It's still popular across Russia, Germany and the Baltic states. This was largely due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the wild as well.For this menu we're going to look at a rye loaf of bread made with 100% rye flour. This is the traditional menu used across Eastern European countries because of the fact that rye grass was hardy and easy to increase in bitter weather, and often grew in the open.You have to know that rye flour does not have quite a lot of gluten which cause yeast to increase and increase a loaf of breads. The result is that you'll conclude with a very heavy and dense loaf of bread. It'll still have a fantastic taste but you shouldn'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 find in bakery flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be produced in your bakery machine using the complete wheat setting. When you have a 100% whole wheat setting that's better still. It has a great flavour and works effectively as a basis for an appetizer or canape and should be sliced skinny.One caution is that you will find this recipe does not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will have to lift the lid during the early on kneading process and press the rye dough to the kneading paddle from time to time 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 your hands and drop it back to the bread pan.