For Saint Patricks Day – Light Rye Bread in the Bread Machine Bread Machine Recipes

Rye bread is a normal Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic expresses. This was basically due to the fact that rye grains were easy to grow in bitter climates and not just grew well on farms however in the crazy as well.For this menu we will look at a rye loaf of bread made with 100% rye flour. This was the traditional formula used across Eastern Europe due to the fact that rye lawn was hardy and easy to develop in bitter weather, and often grew in the wild.You should know that rye flour does not have quite a lot of gluten which cause fungus to increase and raise a loaf of breads. The effect is that you'll conclude with an extremely heavy and dense loaf of breads. It'll still have a great 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 bread 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 better still. It has a great taste and works really well as a base for an appetizer or canape and should be sliced thin.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 have 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. Stick 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 your hands and drop it back to the bread skillet.