Sour Dough Rye Bread with Caraway Seeds The Garden of Aidan

Rye bread is a normal Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic areas. This was mainly due to the fact that rye grains were easy to increase in bitter climates and not just grew well on farms however in the wild as well.For this recipe we will look at a rye bread made with 100% rye flour. This was the traditional recipe used across Eastern Europe because of the fact that rye lawn 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 candida to expand and increase a loaf of bakery. The result is that you will wrap up with a very heavy and dense loaf of bakery. It will still have an excellent taste but avoid being disappointed if the loaf will not rise and it is 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 find in breads flour, all-purpose flour, and wheat flour.This rye breads recipe can be produced in your 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 effectively as a groundwork for an appetizer or canape and really should be sliced thin.One extreme care is that might be this recipe will not coalesce into a dough ball in your bread machine like other breads made out of more traditional flours. You will have to lift the lid during the early kneading process and thrust the rye dough for the kneading paddle every once in awhile to create 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 pan.