Polish Sourdough Rye Bread Words of Deliciousness

Rye bread is a traditional Eastern European breads menu. It's still popular across Russia, Germany and the Baltic claims. This was largely because of the fact that rye grains were easy to develop in bitter climates and not just grew well on farms but in the crazy as well.For this menu we're going to take a look at a rye breads made out of 100% rye flour. This was the traditional formula used across Eastern Europe due to the fact that rye lawn was hardy and easy to develop in bitter weather, and often grew in the open.You have to know that rye flour lacks quite a lot of gluten which cause yeast to develop and increase a loaf of bakery. The effect is that you will end up with an extremely heavy and thick loaf of breads. It will still have a great taste but you shouldn't be disappointed if the loaf does not rise and is also very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you will find in breads flour, all-purpose flour, and wheat flour.This rye bread recipe can be made in your loaf of bread machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's better still. It has a great flavor and works really well as a foundation for an appetizer or canape and should be sliced slim.One extreme care is that you will find this recipe will not coalesce into a dough ball in your bread machine like other breads made out of more traditional flours. You will need to lift the cover during the early kneading process and force 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 your hands and drop it back into the bread pan.