Rye bread is a traditional Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic state governments. This was generally because of the fact that rye grains were easy to develop in bitter climates and not only grew well on farms however in the outdoors as well.For this recipe we're going to take a look at a rye breads made with 100% rye flour. This is the traditional menu used across Eastern European countries because of the fact that rye lawn was hardy and easy to develop in bitter weather, and frequently grew in the open.You have to know that rye flour does not have significant amounts of gluten which cause yeast to grow and increase a loaf of bread. The effect is that you'll wrap up with an extremely heavy and thick loaf of loaf of bread. It will still have an outstanding taste but avoid being disappointed if the loaf will not rise and 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 see in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be made in your bakery machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great flavour and works really well as a groundwork for an appetizer or canape and should be sliced slim.One caution is that might be this recipe will 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 press the rye dough towards kneading paddle every once in awhile to create 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 the hands and drop it back into the bread pan.Meet the BreadBot: Autonomous breadmaking robot bakes 10 loaves every hour Daily Mail Online
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Meet the BreadBot: Autonomous breadmaking robot bakes 10 loaves every hour Daily Mail Online
