Bread Machine Bread BigOven

Rye loaf of bread is a traditional Eastern European loaf of bread menu. It's still popular across Russia, Germany and the Baltic areas. This was essentially because of the fact that rye grains were easy to develop in bitter climates and not just grew well on farms but in the untamed as well.For this recipe we're going to look at a rye bakery made with 100% rye flour. This was the traditional formula used across Eastern Europe because of the fact that rye grass was hardy and easy to increase in bitter weather, and often grew in the open.You should know that rye flour does not have significant amounts of gluten which cause fungus to increase and increase a loaf of bread. The effect is that you'll end up with an extremely heavy and dense loaf of loaf of bread. It'll still have an outstanding taste but avoid being disappointed if the loaf will 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 whole wheat flour.This rye bakery recipe can be made in your breads 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 effectively as a groundwork for an appetizer or canape and should be sliced slim.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 with more traditional flours. You will need to lift the cover during the early on kneading process and force the rye dough towards the kneading paddle from time to time to form the dough ball. Stay with it throughout the kneading process. If need be, 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.