Cookistry: Bread machine caraway rye

Rye breads is a normal Eastern European breads formula. It's still popular across Russia, Germany and the Baltic state governments. This was essentially because of the fact that rye grains were easy to grow in bitter climates and not just grew well on farms however in the untamed as well.For this recipe we're going to check out a rye bakery made with 100% rye flour. This is the traditional recipe used across Eastern Europe because of the fact that rye grass was hardy and easy to develop in bitter weather, and often grew in the wild.You should know that rye flour does not have significant amounts of gluten which cause fungus to increase and increase a loaf of loaf of bread. The effect is that you'll end up with an extremely heavy and dense loaf of bread. It'll still have an excellent taste but don't be disappointed if the loaf will 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 see in bread flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be produced in your bakery machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great flavor and works really well as a groundwork for an appetizer or canape and really should be sliced skinny.One caution is that you will find this recipe does not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will need to lift the cover during the early on kneading process and press the rye dough towards 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 to the bread skillet.