swedish rye bread

Rye bread is a normal Eastern European bread formula. It's still popular across Russia, Germany and the Baltic says. This was generally because of the fact that rye grains were easy to expand in bitter climates and not just grew well on farms but in the untamed as well.For this recipe we will look at a rye bakery made out of 100% rye flour. This was the traditional recipe used across Eastern Europe due to the fact that rye lawn was hardy and easy to grow in bitter weather, and frequently grew in the open.You have to know that rye flour does not have significant amounts of gluten which cause fungus to increase and increase a loaf of loaf of bread. The effect is that you'll conclude with a very heavy and thick loaf of bread. It will still have an excellent taste but don't be disappointed if the loaf will not rise and is also 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 see 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 setting that's even better. It has a great taste and works effectively as a groundwork for an appetizer or canape and should be sliced skinny.One extreme caution is that you will find this recipe will not coalesce into a dough ball in your bakery machine like other breads made out of more traditional flours. You will have to lift the cover during the early on kneading process and drive the rye dough towards kneading paddle every once in awhile to create the dough ball. Stay with it throughout the kneading process. If need be, removed the dough ball from the skillet and form it into a dough ball with the hands and drop it back to the bread pan.