Rye bread is a normal Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic states. This was typically due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms however in the untamed as well.For this menu we will check out a rye breads made with 100% rye flour. This is the traditional menu used across Eastern Europe due to the fact that rye grass was hardy and easy to grow in bitter weather, and frequently grew in the open.You have to know that rye flour lacks quite a lot of gluten which cause fungus to grow and raise a loaf of loaf of bread. The result is that you'll finish up with a very heavy and dense loaf of breads. It will still have a great taste but avoid being disappointed if the loaf does not rise and 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 see in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be made 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 really well as a foundation for an appetizer or canape and really should be sliced slim.One extreme care is that you will find this recipe will not coalesce into a dough ball in your bakery machine like other breads made out of more traditional flours. You will need to lift the lid during the early on kneading process and thrust the rye dough for the kneading paddle every once in awhile to create 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 into the bread skillet.IREKS Spelt Honey Andrew Ingredients
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