French Rye Bread with Caraway Seeds Zesty South Indian Kitchen

Rye loaf of bread is a traditional Eastern European bread formula. It's still popular across Russia, Germany and the Baltic says. This was essentially due to the fact that rye grains were easy to expand in bitter climates and not just grew well on farms but in the outrageous as well.For this formula we're going to look at a rye loaf of bread made out of 100% rye flour. This is the traditional formula used across Eastern Europe because of 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 lacks significant amounts of gluten which cause candida to expand and raise a loaf of bread. The effect is that you'll finish up with an extremely heavy and dense loaf of breads. 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 lacks the same amount of gluten that you find in bread flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be made in your breads machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's better still. It has a great flavor and works effectively as a groundwork for an appetizer or canape and really should be sliced skinny.One extreme caution is that you will find this recipe will not coalesce into a dough ball in your bread machine like other breads made with more traditional flours. You will have to lift the lid during the early on kneading process and force the rye dough towards the kneading paddle every once in awhile 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 your hands and drop it back into the bread pan.