Bread Machine Rye Bread Recipe Serious Eats

Rye loaf of bread is a traditional Eastern European loaf of bread formula. It's still popular across Russia, Germany and the Baltic areas. This was generally because of the fact that rye grains were easy to develop in bitter climates and not only grew well on farms but in the wild as well.For this recipe we will check out a rye loaf of bread made with 100% rye flour. This was the traditional recipe used across Eastern Europe because of the fact that rye turf was hardy and easy to develop in bitter weather, and frequently grew in the open.You have to know that rye flour lacks significant amounts of gluten which cause yeast to develop and increase a loaf of loaf of bread. The result is that you'll finish up with a very heavy and dense loaf of breads. It'll still have a great taste but avoid being disappointed if the loaf does not rise and it is very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you see in bread flour, all-purpose flour, and whole wheat flour.This rye breads recipe can be made in your bakery machine using the whole wheat setting. If you have a 100% whole wheat setting that's better still. It has a great flavor and works effectively as a foundation for an appetizer or canape and should be sliced skinny.One caution is that you will find this recipe does not coalesce into a dough ball in your bakery machine like other breads made out of more traditional flours. You will need to lift the cover during the early on kneading process and motivate the rye dough towards the kneading paddle from time to time to create the dough ball. Stick 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 skillet.