swedish rye bread

Rye loaf of bread is a traditional Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic claims. This was generally due to the fact that rye grains were easy to grow in bitter climates and not just grew well on farms however in the outrageous as well.For this formula we're going to look at a rye bread made out of 100% rye flour. This was the traditional menu used across Eastern European countries due to the fact that rye lawn was hardy and easy to expand in bitter weather, and often grew in the wild.You have to know that rye flour does not have quite a lot of gluten which cause fungus to grow and increase a loaf of bakery. The effect is that you'll end up with a very heavy and dense loaf of bread. It'll still have an outstanding taste but avoid being disappointed if the loaf does not rise and it is 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 get in bakery flour, all-purpose flour, and wheat flour.This rye breads recipe can be produced in your bread machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great flavour and works really well as a base for an appetizer or canape and should be sliced thin.One extreme caution is that you will find this recipe does not coalesce into a dough ball in your loaf of bread machine like other breads made out of more traditional flours. You will need to lift the lid during the early on kneading process and thrust the rye dough towards kneading paddle from time to time to create the dough ball. Stay 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 the hands and drop it back to the bread pan.