Bread Machine Norwegian Rye Bread Recipe from CDKitchen

Rye bakery is a normal Eastern European bread recipe. It's still popular across Russia, Germany and the Baltic state governments. This was essentially due to the fact that rye grains were easy to expand in bitter climates and not just grew well on farms but in the untamed as well.For this menu we're going to look at a rye loaf of bread made out of 100% rye flour. This is the traditional recipe used across Eastern European countries due to the fact that rye lawn was hardy and easy to develop in bitter weather, and often grew in the wild.You have to know that rye flour does not have significant amounts of gluten which cause fungus to grow and increase a loaf of bakery. The effect is that you will finish up with a very heavy and thick loaf of bread. It will still have an excellent taste but you shouldn't be disappointed if the loaf does not rise and it 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 get in bread 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 even better. It has a great flavour and works really well as a basis for an appetizer or canape and really should be sliced skinny.One extreme caution is that might be this recipe will not coalesce into a dough ball in your bakery machine like other breads made out of more traditional flours. You will have to lift the cover during the early on kneading process and motivate the rye dough for the kneading paddle every once in awhile to form the dough ball. Stick with it throughout the kneading process. If need be, removed the dough ball from the skillet and form it into a dough ball with your hands and drop it back to the bread pan.