Rye bread is a traditional Eastern European loaf of bread recipe. It's still popular across Russia, Germany and the Baltic states. This was basically due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the wild as well.For this recipe we will take a look at a rye bakery made with 100% rye flour. This was the traditional recipe 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 open.You should know that rye flour lacks significant amounts of gluten which cause candida to expand and increase a loaf of bakery. The effect is that you will conclude with a very heavy and thick loaf of breads. It'll still have a great taste but you shouldn't be disappointed if the loaf does not rise which 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 will find in bakery flour, all-purpose flour, and wheat flour.This rye bakery recipe can be made in your bakery machine using the complete wheat setting. When you have a 100% whole wheat grains setting that's better still. It has a great flavour and works really well as a groundwork for an appetizer or canape and should be sliced slender.One caution is that might be this recipe will not coalesce into a dough ball in your loaf of bread machine like other breads made with more traditional flours. You will have to lift the lid during the early on kneading process and press the rye dough to the kneading paddle from time to time to form 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 into the bread pan.Swedish Limpa Bread Bread Machine Recipes
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