Foodie: in Minnesota: Swedish Rye Limpa Bread

Rye loaf of bread is a traditional Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic expresses. This was generally because of the fact that rye grains were easy to increase in bitter climates and not only grew well on farms however in the untamed as well.For this recipe we're going to check out a rye bakery made out of 100% rye flour. This was the traditional menu used across Eastern Europe due to the fact that rye lawn was hardy and easy to increase in bitter weather, and often grew in the wild.You have to know that rye flour does not have quite a lot of gluten which cause yeast to grow and raise a loaf of breads. The result is that you'll conclude with a very heavy and dense loaf of bread. It will still have an excellent taste but avoid being disappointed if the loaf will not rise and it 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 will find in bakery flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be produced 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 taste and works really well as a foundation 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 out of more traditional flours. You will have to lift the lid during the early on kneading process and drive the rye dough to 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.