Bread Machine Bread BigOven

Rye loaf of bread is a traditional Eastern European loaf of bread recipe. It's still popular across Russia, Germany and the Baltic state governments. This was typically due to the fact that rye grains were easy to develop in bitter climates and not just grew well on farms but in the untamed as well.For this menu we're going to take a look at a rye bakery made out of 100% rye flour. This was the traditional formula used across Eastern European countries due to the fact that rye turf was hardy and easy to develop in bitter weather, and often grew in the open.You have to know that rye flour does not have significant amounts of gluten which cause fungus to grow and increase a loaf of loaf of bread. The effect is that you'll end up with an extremely heavy and thick loaf of bakery. It'll still have an outstanding taste but you shouldn't be disappointed if the loaf will not rise and is also very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you will find in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be made in your loaf of bread machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's even better. It has a great taste and works effectively as a basis for an appetizer or canape and really should be sliced slender.One caution is that might be this recipe does not coalesce into a dough ball in your breads machine like other breads made out of more traditional flours. You will need to lift the lid during the early on kneading process and drive the rye dough on the kneading paddle from time to time to form the dough ball. Stick with it throughout the kneading process. If need be, 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.