Bread Machine BigOven

Rye loaf of bread is a normal Eastern European loaf of bread recipe. It's still popular across Russia, Germany and the Baltic states. This was mainly due to the fact that rye grains were easy to increase in bitter climates and not only grew well on farms but in the outrageous as well.For this recipe we will look at a rye loaf of bread made out of 100% rye flour. This is the traditional recipe used across Eastern Europe because of the fact that rye grass was hardy and easy to expand in bitter weather, and often grew in the wild.You have to know that rye flour lacks significant amounts of gluten which cause yeast to grow and raise a loaf of breads. The result is that you will finish up with an extremely heavy and dense loaf of breads. It'll still have an outstanding taste but you shouldn't be disappointed if the loaf will 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 produced in your loaf of bread machine using the complete wheat setting. If you have a 100% whole wheat setting that's better still. It has a great taste and works effectively as a groundwork for an appetizer or canape and should be sliced thin.One extreme 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 have to lift the lid during the early on kneading process and force the rye dough for the kneading paddle from time to time 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 the hands and drop it back to the bread pan.