Rye Bread Polish Village Bread

Rye breads is a traditional Eastern European bakery recipe. It's still popular across Russia, Germany and the Baltic state governments. This was generally due to the fact that rye grains were easy to expand in bitter climates and not only grew well on farms however in the outrageous as well.For this recipe we're going to check out a rye breads made with 100% rye flour. This is the traditional formula used across Eastern European countries because of the fact that rye grass was hardy and easy to expand 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 fungus to grow and raise a loaf of bread. The result is that you will wrap up with an extremely heavy and dense loaf of bread. It will still have an outstanding taste but avoid being 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 get in breads flour, all-purpose flour, and wheat flour.This rye breads recipe can be made in your bakery machine using the whole wheat setting. If 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 slim.One extreme care is that might be this recipe does not coalesce into a dough ball in your loaf of bread machine like other breads made out of more traditional flours. You will need to lift the lid during the early on kneading process and push the rye dough to the kneading paddle from time to time to form the dough ball. Stick 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 to the bread skillet.