Sour Rye Bread Bread Machine Rogers

Rye loaf of bread is a normal Eastern European breads menu. It's still popular across Russia, Germany and the Baltic claims. This was mainly because of the fact that rye grains were easy to increase in bitter climates and not just grew well on farms but in the untamed as well.For this recipe we will take a look at a rye loaf of bread made with 100% rye flour. This is the traditional recipe used across Eastern European countries due to the fact that rye turf was hardy and easy to develop in bitter weather, and often grew in the wild.You have to know that rye flour does not have significant amounts of gluten which cause candida to expand and increase a loaf of breads. The effect is that you'll end up with an extremely heavy and thick loaf of loaf of bread. It'll still have an excellent taste but don't be 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 lacks the same amount of gluten that you find in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be made in your loaf of bread machine using the whole wheat setting. When you have a 100% whole wheat setting that's better still. It has a great flavour and works effectively as a base for an appetizer or canape and should be sliced skinny.One caution is that might be this recipe does not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will need to lift the cover during the early on kneading process and press the rye dough into the kneading paddle from time to time to form 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 your hands and drop it back to the bread skillet.