Rye bakery is a normal Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic expresses. This was largely due to the fact that rye grains were easy to expand in bitter climates and not only grew well on farms but in the outrageous as well.For this menu we're going to look at a rye bakery made out of 100% rye flour. This is 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 open.You should know that rye flour does not have significant amounts of gluten which cause fungus to expand and increase a loaf of bread. The result is that you'll end up with an extremely heavy and dense loaf of loaf of bread. It will still have a great taste but avoid being disappointed if the loaf will 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 get in bakery flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be produced in your loaf of bread machine using the whole wheat setting. When you have a 100% whole wheat setting that's better still. It has a great taste and works really well as a groundwork for an appetizer or canape and should be sliced skinny.One caution is that you will find this recipe does not coalesce into a dough ball in your bread machine like other breads made with more traditional flours. You will need to lift the lid during the early on kneading process and push the rye dough to 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 the hands and drop it back into the bread skillet.Sour Rye Bread Bread Machine Rogers
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