Polish WheatRye Bread Community Recipes Shipton Mill Home of Organic Flour

Rye loaf of bread is a normal Eastern European bread menu. It's still popular across Russia, Germany and the Baltic areas. This was mainly due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms however in the outrageous as well.For this recipe we will check out a rye bakery made out of 100% rye flour. This was the traditional formula used across Eastern European countries due to the fact that rye grass was hardy and easy to increase in bitter weather, and often grew in the wild.You have to know that rye flour lacks significant amounts of gluten which cause fungus to develop and increase a loaf of bakery. The result is that you'll wrap up with an extremely heavy and thick loaf of bread. It will still have a great taste but avoid being disappointed if the loaf will not rise and is also 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 get in bakery flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be made in your breads machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's better still. It has a great taste and works effectively as a groundwork for an appetizer or canape and should be sliced thin.One extreme caution is that might be this recipe will not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will have to lift the cover during the early on 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 skillet and form it into a dough ball with the hands and drop it back into the bread skillet.