Sour Cream Rye Bread ABM Recipe Food.com

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 due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the crazy as well.For this menu we will take a look at a rye bakery made out of 100% rye flour. This was the traditional recipe used across Eastern Europe because of the fact that rye grass was hardy and easy to develop in bitter weather, and often grew in the wild.You should know that rye flour lacks quite a lot of gluten which cause yeast to expand and raise a loaf of bread. The effect is that you will wrap up with an extremely heavy and thick loaf of bakery. It'll still have a great taste but avoid being disappointed if the loaf does 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 will find in bakery flour, all-purpose flour, and wheat flour.This rye bread recipe can be made in your bread machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's better still. It has a great flavour and works really well as a groundwork for an appetizer or canape and really should be sliced skinny.One 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 have to lift the cover during the early kneading process and press the rye dough on the kneading paddle every once in awhile to create the dough ball. Stay with it throughout the kneading process. If you need to, 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.