Rye bread is a traditional Eastern European bread menu. It's still popular across Russia, Germany and the Baltic state governments. This was mainly due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms however in the wild as well.For this formula we will take a look at a rye breads made with 100% rye flour. This is the traditional recipe used across Eastern Europe because of the fact that rye grass was hardy and easy to develop in bitter weather, and often grew in the wild.You have to know that rye flour lacks quite a lot of gluten which cause fungus to increase and increase a loaf of loaf of bread. The result is that you will conclude with a very heavy and dense loaf of bread. It'll still have a great taste but don't be 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 will find in breads flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be made in your bread machine using the whole wheat setting. When 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 really should be sliced thin.One extreme care is that you will find this recipe will 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 cover 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 need be, removed the dough ball from the pan and form it into a dough ball with your hands and drop it back to the bread pan.Sourdough AniseRye Bread Recipe, Whats Cooking America
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