Rye Bread with Caraway Seeds Japangourmets Blog

Rye loaf of bread is a normal Eastern European breads menu. It's still popular across Russia, Germany and the Baltic expresses. This was largely due to the fact that rye grains were easy to expand in bitter climates and not only grew well on farms but in the outdoors as well.For this menu we will take a look at a rye bread made out of 100% rye flour. This was the traditional formula used across Eastern European countries due to the fact that rye lawn was hardy and easy to expand in bitter weather, and frequently grew in the open.You should know that rye flour does not have quite a lot of gluten which cause yeast to develop and raise a loaf of breads. The result is that you will end up with a very heavy and thick loaf of bakery. It'll still have an outstanding taste but you shouldn't be disappointed if the loaf does not rise which is 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 will find in bakery flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be produced in your bakery machine using the whole wheat setting. If you have a 100% whole wheat setting that's even better. It has a great taste and works really well as a groundwork for an appetizer or canape and really should be sliced slim.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 need to lift the cover during the early on kneading process and thrust the rye dough on the kneading paddle from time to time to form the dough ball. Stay 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.