Rye bakery is a normal Eastern European loaf of bread formula. It's still popular across Russia, Germany and the Baltic expresses. This was typically because of the fact that rye grains were easy to increase in bitter climates and not only grew well on farms however in the untamed as well.For this formula we will check out a rye loaf of bread made out of 100% rye flour. This was the traditional formula used across Eastern European countries due to the fact that rye grass was hardy and easy to expand in bitter weather, and frequently grew in the wild.You should know that rye flour lacks significant amounts of gluten which cause fungus to grow and increase a loaf of bakery. The effect is that you will finish up with a very heavy and thick loaf of bread. It will still have a fantastic taste but don't be disappointed if the loaf does not rise and is also 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 loaf of bread flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be made in your bread machine using the complete wheat setting. If you have a 100% whole wheat setting that's even better. It has a great flavour and works really well as a basis for an appetizer or canape and should be sliced slim.One extreme care is that you will find this recipe will not coalesce into a dough ball in your bread machine like other breads made with more traditional flours. You will need to lift the lid during the early kneading process and force the rye dough into the kneading paddle every once in awhile to create the dough ball. Stay with it throughout the kneading process. If you need to, 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.Rye Bread Bread Machine Rogers
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