33% Rye Flour Bread Bread Machine Recipes

Rye breads is a traditional Eastern European loaf of bread menu. 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 increase in bitter climates and not only grew well on farms but in the outrageous as well.For this menu we will look at a rye bread made with 100% rye flour. This was the traditional menu used across Eastern Europe due to the fact that rye grass was hardy and easy to increase 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 fungus to grow and raise a loaf of bakery. The effect is that you will end up with an extremely heavy and dense loaf of bread. It'll still have an outstanding taste but avoid being disappointed if the loaf does not rise which is very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you will find in bread flour, all-purpose flour, and wheat flour.This rye breads recipe can be produced in your bread machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's better still. It has a great taste and works really well as a groundwork for an appetizer or canape and really should be sliced thin.One extreme caution is that might be this recipe will not coalesce into a dough ball in your bread machine like other breads made with more traditional flours. You will have to lift the lid during the early on kneading process and push 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 your hands and drop it back into the bread pan.