Rye bread is a normal Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic state governments. This was largely due to 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 bakery made out of 100% rye flour. This is the traditional menu used across Eastern European countries because of the fact that rye grass was hardy and easy to increase in bitter weather, and often grew in the wild.You have to know that rye flour lacks significant amounts of gluten which cause candida to expand and raise a loaf of breads. The effect is that you'll conclude with an extremely heavy and dense loaf of loaf of bread. It'll still have a great taste but don't be disappointed if the loaf will 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 bread machine using the whole wheat setting. If you have a 100% whole wheat setting that's better still. It has a great taste and works effectively as a foundation for an appetizer or canape and should be sliced slim.One extreme care is that you will find this recipe does 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 kneading process and drive the rye dough into the kneading paddle from time to time to create 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 your hands and drop it back into the bread pan.Black Bread Bread Machine Recipe Breads, Black and Recipe
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