lostpastremembered: Bread

Rye loaf of bread is a normal Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic states. This was typically because of the fact that rye grains were easy to grow in bitter climates and not only grew well on farms however in the outrageous as well.For this recipe we will look at a rye bread made with 100% rye flour. This is the traditional formula used across Eastern European countries due to the fact that rye lawn was hardy and easy to grow in bitter weather, and often grew in the wild.You have to know that rye flour does not have significant amounts of gluten which cause candida to grow and increase a loaf of bakery. The effect is that you will conclude with an extremely heavy and dense loaf of bread. It will still have an outstanding taste but you shouldn't be disappointed if the loaf does not rise and is also very dense. It's also advisable to know that rye flour is not gluten free, it simply does not have the same amount of gluten that you see in breads flour, all-purpose flour, and wheat flour.This rye bread recipe can be made in your loaf of bread machine using the complete wheat setting. When you have a 100% whole wheat setting that's even better. It has a great flavour and works effectively as a foundation for an appetizer or canape and should be sliced thin.One extreme care is that might be 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 drive the rye dough into the kneading paddle from time to time to create the dough ball. Stick 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.