Homemade Swedish Rye Bread – The Yooper Girl

Rye breads is a normal Eastern European bread recipe. It's still popular across Russia, Germany and the Baltic states. This was generally due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the wild as well.For this menu we're going to check out a rye bread made out of 100% rye flour. This was the traditional menu used across Eastern Europe due to the fact that rye turf was hardy and easy to expand in bitter weather, and often grew in the open.You should know that rye flour lacks significant amounts of gluten which cause yeast to expand and increase a loaf of loaf of bread. The result is that you will end up with an extremely heavy and dense loaf of breads. It will still have a great taste but you shouldn't be disappointed if the loaf does not rise which 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 bakery flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be produced 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 flavor and works effectively as a groundwork for an appetizer or canape and should be sliced slim.One caution 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 lid during the early on kneading process and force the rye dough to the kneading paddle from time to time 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 into the bread skillet.