Light Rye Bread Recipe [Bread Machine] Bakerology

Rye bread is a normal Eastern European bread recipe. 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 only grew well on farms but in the outdoors as well.For this formula we're going to take a look at a rye bakery made out of 100% rye flour. This was the traditional menu used across Eastern Europe because of the fact that rye turf was hardy and easy to develop in bitter weather, and frequently grew in the open.You should know that rye flour lacks quite a lot of gluten which cause yeast to increase and raise a loaf of loaf of bread. The effect is that you will wrap up with an extremely heavy and dense loaf of bread. It will still have a great taste but don'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 does not have 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 produced in your loaf of bread machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's better still. It has a great taste and works effectively 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 kneading process and drive the rye dough towards the kneading paddle every once in awhile to create the dough ball. Stick with it throughout the kneading process. If you need to, removed the dough ball from the pan and form it into a dough ball with your hands and drop it back to the bread skillet.