The Cookbook Junkie: March 2009

Rye loaf of bread is a normal Eastern European bread menu. It's still popular across Russia, Germany and the Baltic says. This was generally due to the fact that rye grains were easy to grow in bitter climates and not just grew well on farms but in the crazy as well.For this recipe we're going to look at a rye bread made with 100% rye flour. This was the traditional formula used across Eastern Europe due to the fact that rye lawn was hardy and easy to develop in bitter weather, and frequently grew in the wild.You should know that rye flour lacks significant amounts of gluten which cause fungus to expand and raise a loaf of bread. The effect is that you'll wrap up with a very heavy and dense loaf of loaf of bread. It'll still have an excellent taste but avoid being disappointed if the loaf does not rise and it is very dense. You should also know that rye flour is not gluten free, it simply does not have the same amount of gluten that you find in bread flour, all-purpose flour, and whole wheat flour.This rye breads recipe can be made in your bakery 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 base for an appetizer or canape and should be sliced thin.One caution is that might be this recipe will not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will need to lift the cover during the early on kneading process and press the rye dough into the kneading paddle every once in awhile to form the dough ball. Stay 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 skillet.