easy sourdough bread no yeast

Rye breads is a traditional Eastern European loaf of bread formula. It's still popular across Russia, Germany and the Baltic claims. This was largely because of the fact that rye grains were easy to grow in bitter climates and not just grew well on farms however in the outdoors as well.For this recipe we're going to take a look at a rye loaf of bread made with 100% rye flour. This was the traditional menu used across Eastern European countries because of the fact that rye turf was hardy and easy to grow in bitter weather, and often grew in the wild.You should know that rye flour lacks quite a lot of gluten which cause fungus to expand and raise a loaf of breads. The result is that you will finish up with a very heavy and dense loaf of breads. It will still have an excellent taste but you shouldn'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 lacks the same amount of gluten that you find in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be made in your breads machine using the complete wheat setting. When you have a 100% whole wheat setting that's better still. It has a great flavor and works effectively as a base for an appetizer or canape and really should be sliced thin.One extreme care is that you will find this recipe will not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will need to lift the cover during the early on kneading process and force the rye dough into the 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 pan.