Dark Rye Pumpernickel Bread For The Bread Machine. Recipe Food.com

Rye loaf of bread is a traditional Eastern European breads menu. It's still popular across Russia, Germany and the Baltic states. This was mainly because of the fact that rye grains were easy to grow in bitter climates and not just grew well on farms however in the untamed as well.For this menu we will take a look at a rye breads made with 100% rye flour. This was the traditional formula used across Eastern European countries due to the fact that rye grass 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 quite a lot of gluten which cause fungus to expand and increase a loaf of breads. The effect is that you will finish up with an extremely heavy and thick loaf of bread. It'll still have an excellent taste but avoid being disappointed if the loaf does not rise and 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 bakery flour, all-purpose flour, and whole wheat flour.This rye breads recipe can be made in your loaf of bread 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 basis for an appetizer or canape and should be sliced skinny.One extreme caution is that you will find this recipe will not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will need to lift the cover during the early on kneading process and drive the rye dough towards kneading paddle from time to time to form 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 skillet.