Recipes from 4EveryKitchen: Swedish Rye Bread Started in a Bread Machine

Rye loaf of bread is a normal Eastern European loaf of bread recipe. It's still popular across Russia, Germany and the Baltic expresses. This was mainly due to the fact that rye grains were easy to increase in bitter climates and not only grew well on farms however in the crazy as well.For this formula we're going to take a look at a rye bread made with 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 develop in bitter weather, and frequently grew in the wild.You have to know that rye flour lacks quite a lot of gluten which cause fungus to grow and raise a loaf of bread. The result is that you'll conclude with an extremely heavy and thick loaf of bread. It will still have a fantastic taste but avoid being disappointed if the loaf will not rise and it 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 find in loaf of bread flour, all-purpose flour, and wheat flour.This rye bakery recipe can be produced in your breads machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's even better. It has a great flavor and works effectively as a groundwork for an appetizer or canape and really should be sliced skinny.One caution is that you will find this recipe will 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 kneading process and motivate the rye dough on the kneading paddle from time to time to create the dough ball. Stick with it throughout the kneading process. If you need to, 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.