Polish Sourdough Rye Bread The Fresh Loaf

Rye loaf of bread is a traditional Eastern European bread formula. It's still popular across Russia, Germany and the Baltic claims. This was basically because of the fact that rye grains were easy to grow in bitter climates and not just grew well on farms however in the wild as well.For this recipe we will look at a rye bread made with 100% rye flour. This was the traditional recipe used across Eastern European countries because of the fact that rye turf was hardy and easy to expand in bitter weather, and often grew in the open.You have to know that rye flour lacks quite a lot of gluten which cause yeast to develop and raise a loaf of bakery. The effect is that you'll conclude with a very heavy and thick loaf of breads. It will still have a great taste but avoid being disappointed if the loaf does not rise and it is very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you will find in bread flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be made in your bakery machine using the complete wheat setting. When you have a 100% whole wheat grains setting that's even better. It has a great flavor and works really well as a foundation for an appetizer or canape and really should be sliced slender.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 with more traditional flours. You will need to lift the cover during the early kneading process and push the rye dough to the 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 your hands and drop it back to the bread pan.