Sourdough Buckwheat Rye

Rye bakery is a normal Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic says. This was largely 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 check out a rye bakery made out of 100% rye flour. This was the traditional menu used across Eastern Europe due to the fact that rye grass was hardy and easy to grow in bitter weather, and frequently grew in the wild.You have to know that rye flour lacks quite a lot of gluten which cause yeast to expand and raise a loaf of loaf of bread. The result is that you will finish up with a very heavy and dense loaf of bread. It will still have an excellent taste but avoid being disappointed if the loaf does not rise and is very dense. It's also advisable to know that rye flour is not gluten free, it simply does not have the same amount of gluten that you find in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be made in your bread machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great taste and works really well as a base for an appetizer or canape and really should be sliced skinny.One extreme care is that you will find this recipe will not coalesce into a dough ball in your bread machine like other breads made with more traditional flours. You will need to lift the lid during the early on kneading process and press the rye dough towards kneading paddle every once in awhile to form the dough ball. Stay 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 skillet.