Rye and spelt bread Recipe Bread recipes, Recipes and Bread machine recipes

Rye bakery is a traditional Eastern European loaf of bread formula. It's still popular across Russia, Germany and the Baltic claims. This was typically due to the fact that rye grains were easy to grow in bitter climates and not just grew well on farms but in the outrageous as well.For this recipe we will look at a rye breads made with 100% rye flour. This is the traditional recipe used across Eastern Europe because of the fact that rye grass was hardy and easy to increase in bitter weather, and frequently grew in the open.You have to know that rye flour lacks significant amounts of gluten which cause yeast to grow and increase a loaf of loaf of bread. The effect is that you will finish up with a very heavy and dense loaf of bakery. It'll still have an outstanding taste but you shouldn't be disappointed if the loaf does not rise and is also 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 breads flour, all-purpose flour, and wheat flour.This rye bakery recipe can be produced in your bakery machine using the complete wheat setting. When you have a 100% whole wheat setting that's even better. It has a great taste and works really well as a base for an appetizer or canape and really should be sliced thin.One extreme caution is that you will find 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 lid during the early kneading process and drive the rye dough towards the kneading paddle every once in awhile 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 your hands and drop it back into the bread skillet.