Polish Style Rye Bread

Rye breads is a traditional Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic expresses. This was mainly because of the fact that rye grains were easy to increase in bitter climates and not just grew well on farms however in the crazy as well.For this recipe we're going to look at a rye bread made with 100% rye flour. This is the traditional formula used across Eastern Europe because of the fact that rye lawn was hardy and easy to increase in bitter weather, and frequently grew in the wild.You have to know that rye flour lacks significant amounts of gluten which cause yeast to expand and raise a loaf of bread. The effect is that you will conclude 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 lacks the same amount of gluten that you get in bakery flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be produced in your breads machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great taste and works really well as a basis for an appetizer or canape and should be sliced slender.One caution is that might be this recipe does not coalesce into a dough ball in your bakery machine like other breads made out of 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 need be, removed the dough ball from the pan and form it into a dough ball with the hands and drop it back to the bread skillet.