Polish Rye Bread Stock Photos Polish Rye Bread Stock Images Alamy

Rye bread is a traditional Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic says. This was basically because of the fact that rye grains were easy to expand in bitter climates and not just grew well on farms however in the crazy as well.For this recipe we're going to take a look at a rye breads made out of 100% rye flour. This is the traditional formula used across Eastern European countries because of the fact that rye lawn was hardy and easy to grow in bitter weather, and frequently grew in the open.You should know that rye flour lacks significant amounts of gluten which cause candida to expand and raise a loaf of bakery. The result is that you will end up with a very heavy and thick loaf of loaf of bread. It'll still have a great taste but don't be disappointed if the loaf will not rise which is 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 get in bakery flour, all-purpose flour, and whole wheat flour.This rye breads recipe can be made in your bakery 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 should be sliced slim.One caution is that you will find this recipe does not coalesce into a dough ball in your loaf of bread machine like other breads made with more traditional flours. You will have to lift the cover during the early on kneading process and motivate the rye dough into the kneading paddle from time to time to form 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 the hands and drop it back into the bread skillet.