Polish Rye Bread 16oz

Rye bread is a normal Eastern European loaf of bread recipe. It's still popular across Russia, Germany and the Baltic claims. This was mainly due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms however in the outrageous as well.For this menu we're going to look at a rye bread made with 100% rye flour. This is the traditional menu used across Eastern European countries due to the fact that rye turf was hardy and easy to develop in bitter weather, and often grew in the open.You have to know that rye flour does not have quite a lot of gluten which cause fungus to develop and raise a loaf of loaf of bread. The effect is that you'll wrap up with an extremely heavy and thick loaf of breads. It will still have an outstanding taste but don't be disappointed if the loaf will not rise and it 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 discover in bread flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be produced in your bread machine using the complete wheat setting. If you have a 100% whole wheat setting that's better still. It has a great taste and works really well as a foundation for an appetizer or canape and should be sliced slim.One caution is that might be this recipe will not coalesce into a dough ball in your breads machine like other breads made out of more traditional flours. You will have to lift the lid during the early kneading process and drive the rye dough to the kneading paddle every once in awhile to create 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 pan.