Wild Yeast Sourdough Bread

Rye breads is a normal Eastern European bread menu. It's still popular across Russia, Germany and the Baltic states. This was largely because of the fact that rye grains were easy to expand in bitter climates and not just grew well on farms however in the wild as well.For this recipe we're going to check out a rye bakery made with 100% rye flour. This is the traditional recipe used across Eastern Europe because of the fact that rye grass was hardy and easy to develop in bitter weather, and frequently grew in the wild.You should know that rye flour lacks quite a lot of gluten which cause candida to grow and raise a loaf of breads. The effect is that you'll wrap up with a very heavy and dense loaf of bread. It'll still have a fantastic taste but avoid being 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 lacks the same amount of gluten that you get in bread flour, all-purpose flour, and wheat flour.This rye bakery recipe can be produced in your loaf of bread machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great flavour and works really well as a basis for an appetizer or canape and really should be sliced thin.One extreme care is that you will find this recipe will not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will have to lift the cover during the early kneading process and force the rye dough for 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 pan and form it into a dough ball with the hands and drop it back into the bread pan.