swedish rye bread

Rye bread is a normal Eastern European bread formula. It's still popular across Russia, Germany and the Baltic claims. This was generally because of the fact that rye grains were easy to grow 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 bakery made with 100% rye flour. This is the traditional menu used across Eastern Europe due to the fact that rye turf was hardy and easy to grow in bitter weather, and often grew in the wild.You should know that rye flour lacks significant amounts of gluten which cause yeast to grow and increase a loaf of loaf of bread. The effect is that you'll finish up with a very heavy and thick loaf of bakery. It'll still have a fantastic taste but you shouldn't be disappointed if the loaf does not rise and is also very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you discover in bread flour, all-purpose flour, and wheat flour.This rye breads recipe can be produced in your loaf of bread machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's better still. It has a great taste and works really well as a groundwork for an appetizer or canape and should be sliced thin.One extreme caution is that might be this recipe does 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 cover during the early on kneading process and motivate the rye dough towards kneading paddle every once in awhile to form 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.