sourdough bread machine mix

Rye bread is a traditional Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic state governments. This was largely due to the fact that rye grains were easy to expand in bitter climates and not just grew well on farms but in the untamed as well.For this menu we will take a look at a rye bakery made out of 100% rye flour. This was the traditional menu used across Eastern European countries due to the fact that rye grass was hardy and easy to expand in bitter weather, and often grew in the wild.You should know that rye flour lacks quite a lot of gluten which cause fungus to grow and raise a loaf of bakery. The effect is that you will end up with a very heavy and thick loaf of bakery. 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 does not have the same amount of gluten that you get in breads flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be made in your bakery machine using the whole wheat setting. When you have a 100% whole wheat setting that's even better. It has a great flavour and works really well as a foundation for an appetizer or canape and should be sliced slim.One extreme care is that you will find this recipe will not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will have to lift the lid during the early kneading process and thrust the rye dough towards the kneading paddle every once in awhile to form the dough ball. Stick with it throughout the kneading process. If need be, removed the dough ball from the pan and form it into a dough ball with the hands and drop it back to the bread pan.