German Dark Rye Bread Recipe Food.com

Rye breads is a traditional Eastern European loaf of bread 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 expand in bitter climates and not just grew well on farms however in the wild as well.For this formula we're going to look at a rye bakery made with 100% rye flour. This is the traditional recipe used across Eastern Europe due to the fact that rye turf was hardy and easy to increase in bitter weather, and often grew in the wild.You should know that rye flour lacks quite a lot of gluten which cause fungus to increase and raise a loaf of bread. The result is that you'll end up with a very heavy and thick loaf of loaf of bread. It will still have a fantastic taste but you shouldn't be disappointed if the loaf will not rise and it 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 find in bakery flour, all-purpose flour, and wheat flour.This rye bread recipe can be made in your bread machine using the complete wheat setting. When you have a 100% whole wheat setting that's better still. It has a great flavor and works effectively 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 loaf of bread machine like other breads made out of more traditional flours. You will have to lift the cover during the early on kneading process and push the rye dough towards 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 your hands and drop it back to the bread pan.