33% Rye Flour Bread Bread Machine Recipes

Rye bakery is a normal Eastern European breads formula. 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 grow in bitter climates and not only grew well on farms but in the outdoors as well.For this recipe we're going to check out a rye bread made with 100% rye flour. This is the traditional menu used across Eastern Europe because of the fact that rye grass was hardy and easy to develop in bitter weather, and frequently grew in the wild.You should know that rye flour lacks significant amounts of gluten which cause fungus to expand and raise a loaf of bread. The effect is that you will end up with an extremely heavy and thick loaf of loaf of bread. It will still have a fantastic taste but you shouldn't be 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 breads flour, all-purpose flour, and whole 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 taste and works effectively as a foundation for an appetizer or canape and should be sliced thin.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 need to lift the lid during the early on kneading process and drive the rye dough on the kneading paddle every once in awhile to create the dough ball. Stay 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 into the bread skillet.