Wild Yeast Sourdough Bread

Rye bread is a traditional Eastern European loaf of bread formula. It's still popular across Russia, Germany and the Baltic expresses. This was typically due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the untamed as well.For this formula we're going to check out 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 grass was hardy and easy to expand in bitter weather, and often grew in the open.You have to know that rye flour lacks quite a lot of gluten which cause candida to grow and increase a loaf of bakery. The effect is that you'll end up with an extremely heavy and dense loaf of bakery. It'll still have an outstanding taste but you shouldn't be disappointed if the loaf will 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 will find in bread flour, all-purpose flour, and wheat flour.This rye bread recipe can be produced in your loaf of bread machine using the whole wheat setting. If you have a 100% whole wheat setting that's better still. It has a great taste and works effectively as a basis for an appetizer or canape and should be sliced slim.One extreme caution is that you will find this recipe will not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will have to lift the lid during the early kneading process and push the rye dough for 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 the hands and drop it back into the bread skillet.