LightRye Beer Bread bread machine All Roads Lead to the Kitchen

Rye loaf of bread is a traditional Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic state governments. This was generally due to the fact that rye grains were easy to develop in bitter climates and not only grew well on farms but in the wild as well.For this recipe we will take a look at a rye bakery made out of 100% rye flour. This is the traditional menu used across Eastern Europe due to the fact that rye turf was hardy and easy to develop in bitter weather, and often grew in the open.You should know that rye flour does not have significant amounts of gluten which cause candida to develop and increase a loaf of bakery. The result is that you'll finish up with an extremely heavy and dense loaf of bakery. It will still have an outstanding taste but don't be disappointed if the loaf does not rise and it 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 get in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be produced in your bakery machine using the complete wheat setting. When you have a 100% whole wheat setting that's better still. It has a great flavour and works really well as a basis for an appetizer or canape and should be sliced slender.One caution is that you will find this recipe does not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will have to lift the lid during the early on kneading process and motivate the rye dough on 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 skillet and form it into a dough ball with your hands and drop it back into the bread skillet.