swedish rye bread

Rye bakery is a normal Eastern European loaf of bread recipe. 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 however in the outdoors as well.For this formula we're going to take a look at a rye breads made out of 100% rye flour. This is the traditional formula used across Eastern European countries due to the fact that rye grass was hardy and easy to increase in bitter weather, and frequently grew in the wild.You have to know that rye flour lacks significant amounts of gluten which cause candida to expand and increase a loaf of bakery. The result is that you will end up with a very heavy and dense loaf of breads. It'll still have a great taste but avoid being disappointed if the loaf does not rise and it 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 get in bread flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be produced in your bakery machine using the whole wheat setting. When you have a 100% whole wheat setting that's better still. It has a great taste and works really well as a foundation for an appetizer or canape and really should be sliced slim.One caution is that you will find this recipe will 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 on kneading process and drive the rye dough towards kneading paddle every once in awhile to create 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.