Light Rye Bread for 1.5lb. Loaf Breadmaker HamiltonBeach.com

Rye bakery is a traditional Eastern European loaf of bread menu. It's still popular across Russia, Germany and the Baltic says. This was essentially because of the fact that rye grains were easy to grow in bitter climates and not only 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 is the traditional formula used across Eastern European countries due to the fact that rye turf was hardy and easy to increase in bitter weather, and frequently grew in the open.You have to know that rye flour does not have quite a lot of gluten which cause yeast to increase and increase a loaf of loaf of bread. The effect is that you'll end up with an extremely heavy and dense loaf of loaf of bread. It will still have an excellent taste but avoid being 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 does not have the same amount of gluten that you will find in bread flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be produced in your loaf of bread machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great flavor and works effectively as a basis for an appetizer or canape and really should be sliced thin.One caution is that might be 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 on kneading process and drive the rye dough to the kneading paddle from time to time to form the dough ball. Stay 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 your hands and drop it back to the bread skillet.