swedish rye bread

Rye bread is a traditional Eastern European loaf of bread menu. It's still popular across Russia, Germany and the Baltic says. This was typically due to the fact that rye grains were easy to expand in bitter climates and not only grew well on farms but in the outrageous as well.For this menu we will take a look at a rye bread made out of 100% rye flour. This is the traditional recipe used across Eastern Europe due to the fact that rye grass was hardy and easy to expand in bitter weather, and often grew in the open.You should know that rye flour lacks significant amounts of gluten which cause fungus to increase and increase a loaf of bakery. The effect is that you'll conclude with an extremely heavy and thick loaf of bakery. It'll still have an excellent taste but avoid being disappointed if the loaf will 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 get in bakery flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be made in your bakery machine using the complete 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 should be sliced thin.One extreme caution is that might be this recipe does not coalesce into a dough ball in your breads 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 into 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 into the bread pan.