Bread in the bread machine Down to Earth

Rye bread is a normal Eastern European bakery recipe. It's still popular across Russia, Germany and the Baltic areas. This was mainly due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms however in the wild as well.For this recipe we will check out a rye loaf of bread made with 100% rye flour. This is the traditional formula used across Eastern Europe due to the fact that rye lawn was hardy and easy to grow in bitter weather, and frequently grew in the wild.You have to know that rye flour does not have quite a lot of gluten which cause candida to develop and increase a loaf of bakery. The result is that you'll finish up with an extremely heavy and thick loaf of bakery. It'll still have an excellent taste but avoid being disappointed if the loaf does not rise and 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 loaf of bread flour, all-purpose flour, and wheat flour.This rye breads recipe can be made in your breads machine using the whole wheat setting. If you have a 100% whole wheat setting that's better still. It has a great taste and works really well as a base for an appetizer or canape and really should be sliced thin.One extreme care is that might be this recipe will 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 cover during the early kneading process and push the rye dough into the 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 your hands and drop it back to the bread pan.