All You Eat is Vegetables?: Polish Rye Bread

Rye loaf of bread is a traditional Eastern European breads menu. It's still popular across Russia, Germany and the Baltic expresses. This was basically because of the fact that rye grains were easy to increase in bitter climates and not just grew well on farms however in the crazy as well.For this recipe we will take a look at a rye loaf of bread made out of 100% rye flour. This is the traditional formula used across Eastern European countries because of the fact that rye turf was hardy and easy to develop in bitter weather, and frequently grew in the wild.You have to know that rye flour does not have significant amounts of gluten which cause candida to grow and raise a loaf of bakery. The result is that you will end up with an extremely heavy and dense loaf of bakery. It will still have an excellent taste but you shouldn'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 does not have the same amount of gluten that you see in bread flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be made in your loaf of bread machine using the complete wheat setting. If you have a 100% whole wheat setting that's even better. It has a great taste and works really well as a basis for an appetizer or canape and really should be sliced slim.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 lid during the early kneading process and motivate the rye dough towards kneading paddle every once in awhile to create 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 your hands and drop it back into the bread pan.