Rye bread is a traditional Eastern European bakery recipe. It's still popular across Russia, Germany and the Baltic states. This was basically due to the fact that rye grains were easy to develop in bitter climates and not just grew well on farms however in the crazy as well.For this menu we will check out a rye bread made out of 100% rye flour. This was the traditional formula used across Eastern European countries because of the fact that rye turf was hardy and easy to increase in bitter weather, and often grew in the open.You have to know that rye flour lacks significant amounts of gluten which cause yeast to develop and increase a loaf of loaf of bread. The result is that you will finish up with a very heavy and dense loaf of loaf of bread. It will still have an outstanding taste but don't be disappointed if the loaf does not rise which is 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 get in bread flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be made in your bakery machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's better still. It has a great taste and works effectively as a base for an appetizer or canape and really should be sliced slim.One caution is that might be this recipe does not coalesce into a dough ball in your bread machine like other breads made with more traditional flours. You will have to lift the cover during the early kneading process and press the rye dough to the kneading paddle from time to time to form the dough ball. Stick 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 your hands and drop it back to the bread skillet.whole wheat rye bread
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