Cocktail Rye Bread with Bread Machine DoughMaking Option Recipe by Lynne CookEatShare

Rye loaf of bread is a traditional Eastern European loaf of bread menu. It's still popular across Russia, Germany and the Baltic states. This was basically due to the fact that rye grains were easy to develop in bitter climates and not only grew well on farms however in the wild as well.For this recipe we're going to look at a rye breads made with 100% rye flour. This was the traditional recipe used across Eastern Europe due to the fact that rye grass was hardy and easy to grow in bitter weather, and frequently grew in the wild.You should know that rye flour lacks quite a lot of gluten which cause fungus to develop and increase a loaf of bread. The result is that you'll finish up with an extremely heavy and dense loaf of breads. It will still have an excellent taste but don't be disappointed if the loaf does not rise which is very dense. You should also know that rye flour is not gluten free, it simply does not have the same amount of gluten that you find in breads flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be made in your bread machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great flavour and works effectively as a base for an appetizer or canape and really should be sliced slim.One caution is that you will find this recipe will not coalesce into a dough ball in your bread machine like other breads made out of 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 need be, removed the dough ball from the skillet and form it into a dough ball with the hands and drop it back into the bread skillet.