Polish 100% Rye Bread with Prunes Chleb zytni ze sliwka The Fresh Loaf

Rye bread is a normal Eastern European bread recipe. It's still popular across Russia, Germany and the Baltic state governments. This was typically because of the fact that rye grains were easy to develop in bitter climates and not only grew well on farms but in the wild as well.For this formula we're going to look at a rye breads made out of 100% rye flour. This was the traditional recipe used across Eastern Europe because of the fact that rye grass was hardy and easy to increase in bitter weather, and often grew in the open.You should know that rye flour lacks significant amounts of gluten which cause yeast to develop and raise a loaf of loaf of bread. The effect is that you will conclude with a very heavy and dense loaf of bakery. It will still have an excellent taste but avoid being disappointed if the loaf does not rise and it 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 wheat flour.This rye breads recipe can be produced in your bread machine using the complete wheat setting. If you have a 100% whole wheat setting that's even better. It has a great taste and works effectively as a foundation for an appetizer or canape and really should be sliced slim.One extreme caution 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 lid during the early on kneading process and thrust the rye dough on the kneading paddle from time to time to create the dough ball. Stick with it throughout the kneading process. If need be, 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.