Swedish fruit and nut sourdough bread Telegraph

Rye breads is a traditional Eastern European loaf of bread recipe. It's still popular across Russia, Germany and the Baltic states. This was essentially because of 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're going to look at a rye breads made out of 100% rye flour. This was the traditional formula used across Eastern European countries due to the fact that rye lawn was hardy and easy to increase in bitter weather, and frequently grew in the open.You should know that rye flour lacks significant amounts of gluten which cause yeast to increase and increase a loaf of bakery. The effect is that you will finish up with an extremely heavy and dense loaf of bread. It will still have a fantastic 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 does not have the same amount of gluten that you see in bread flour, all-purpose flour, and wheat flour.This rye bakery recipe can be made in your breads machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great flavor and works really well as a base for an appetizer or canape and should be sliced skinny.One extreme caution is that you will find this recipe does not coalesce into a dough ball in your bread machine like other breads made with more traditional flours. You will need to lift the cover during the early kneading process and thrust the rye dough for the 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 pan and form it into a dough ball with your hands and drop it back to the bread pan.