dark molasses bread recipe

Rye breads is a traditional Eastern European bread formula. It's still popular across Russia, Germany and the Baltic expresses. This was generally due to the fact that rye grains were easy to increase in bitter climates and not just grew well on farms however in the outrageous as well.For this menu we're going to look at a rye loaf of bread made with 100% rye flour. This was the traditional menu used across Eastern Europe because of the fact that rye turf was hardy and easy to increase in bitter weather, and often grew in the wild.You have to know that rye flour lacks quite a lot of gluten which cause yeast to increase and increase a loaf of bakery. The effect is that you will conclude with a very heavy and thick loaf of bread. It will still have an outstanding taste but don't be disappointed if the loaf does not rise which is very dense. It's also advisable to know that rye flour is not gluten free, it simply lacks the same amount of gluten that you see in loaf of bread flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be produced in your bread machine using the whole wheat setting. When you have a 100% whole wheat setting that's even better. It has a great taste and works effectively as a basis for an appetizer or canape and really should be sliced thin.One extreme caution is that you will find this recipe does not coalesce into a dough ball in your bread machine like other breads made with more traditional flours. You will need to lift the cover during the early kneading process and drive the rye dough on the kneading paddle from time to time to create the dough ball. Stick with it throughout the kneading process. If you need to, 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.