Light Rye Bread Recipe Details, Calories, Nutrition Information RecipeOfHealth.com

Rye bread is a normal Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic says. This was mainly because of the fact that rye grains were easy to grow in bitter climates and not just grew well on farms but in the crazy as well.For this menu we're going to look at a rye bread made with 100% rye flour. This was the traditional formula used across Eastern European countries due to the fact that rye lawn was hardy and easy to increase in bitter weather, and often grew in the open.You have to know that rye flour lacks significant amounts of gluten which cause fungus to develop and increase a loaf of bakery. The result is that you will conclude with an extremely heavy and dense loaf of bread. It will still have an excellent taste but avoid being disappointed if the loaf will 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 get in loaf of bread flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be made in your breads machine using the whole wheat setting. When 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 should be sliced skinny.One extreme care is that might be this recipe does 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 kneading process and drive the rye dough for the kneading paddle from time to time to form the dough ball. Stick 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 the hands and drop it back to the bread pan.