Rye Bread With Molasses And Caraway Recipe

Rye loaf of bread is a traditional Eastern European bread menu. It's still popular across Russia, Germany and the Baltic claims. This was basically because of the fact that rye grains were easy to develop in bitter climates and not just grew well on farms but in the crazy as well.For this recipe we will check out a rye bakery made out of 100% rye flour. This is the traditional recipe used across Eastern European countries due to the fact that rye turf was hardy and easy to grow in bitter weather, and often grew in the wild.You have to know that rye flour lacks quite a lot of gluten which cause yeast to expand and increase a loaf of loaf of bread. The effect is that you will wrap up with a very heavy and dense loaf of bakery. It will still have an outstanding taste but don'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 see in bread flour, all-purpose flour, and wheat flour.This rye bread recipe can be produced in your loaf of bread machine using the whole wheat setting. If you have a 100% whole wheat setting that's better still. It has a great flavour and works really well as a foundation for an appetizer or canape and really should be sliced skinny.One extreme caution is that might be this recipe does 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 cover during the early kneading process and push the rye dough towards 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 skillet and form it into a dough ball with your hands and drop it back to the bread skillet.