Rye bakery is a normal Eastern European breads recipe. It's still popular across Russia, Germany and the Baltic areas. This was mainly due to the fact that rye grains were easy to expand in bitter climates and not only grew well on farms but in the untamed as well.For this formula we will take a look at a rye breads made with 100% rye flour. This was the traditional menu used across Eastern European countries due to the fact that rye turf was hardy and easy to grow 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 yeast to expand and raise a loaf of bakery. The effect is that you will wrap up with an extremely heavy and dense loaf of bakery. It will still have a great taste but don'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 see in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be produced in your bread machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's better still. It has a great taste and works effectively as a foundation for an appetizer or canape and should be sliced thin.One extreme care 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 have to lift the lid during the early kneading process and drive the rye dough into the kneading paddle from time to time 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 your hands and drop it back to the bread pan.sourdough rye bread
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