Dijon Rye Bread Recipe Bread Machine Recipes

Rye bread is a normal Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic states. This was mainly because of the fact that rye grains were easy to grow in bitter climates and not just grew well on farms however in the outrageous as well.For this menu we will take a look at 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 grow in bitter weather, and frequently grew in the open.You should know that rye flour lacks significant amounts of gluten which cause candida to grow and raise a loaf of bakery. The result is that you will finish up with a very heavy and thick loaf of loaf of bread. It will still have an outstanding taste but avoid being disappointed if the loaf does not rise and it is very dense. You should also know that rye flour is not gluten free, it simply does not have the same amount of gluten that you find in bread flour, all-purpose flour, and wheat flour.This rye bakery recipe can be produced 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 taste and works really well as a groundwork for an appetizer or canape and should be sliced slim.One caution is that might be this recipe will 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 lid during the early on kneading process and force the rye dough to the kneading paddle every once in awhile to form 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 pan.