Bread Machine Bread BigOven

Rye bakery is a traditional Eastern European breads formula. It's still popular across Russia, Germany and the Baltic states. This was largely because of the fact that rye grains were easy to develop in bitter climates and not just grew well on farms but in the wild as well.For this menu we're going to look at a rye bakery made with 100% rye flour. This is the traditional recipe used across Eastern European countries due to the fact that rye turf was hardy and easy to expand 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 candida to expand and increase a loaf of loaf of bread. The effect is that you will end up with a very heavy and thick loaf of loaf of bread. It'll still have a fantastic taste but avoid being disappointed if the loaf does not rise and is also 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 find in breads flour, all-purpose flour, and wheat flour.This rye bread recipe can be made in your bakery machine using the complete wheat setting. When you have a 100% whole wheat grains setting that's better still. It has a great taste and works really well as a base for an appetizer or canape and really should be sliced slender.One caution is that you will find this recipe does not coalesce into a dough ball in your loaf of bread machine like other breads made out of more traditional flours. You will need to lift the lid during the early kneading process and press 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 skillet and form it into a dough ball with the hands and drop it back into the bread pan.