Recipe Review: 75% Whole Wheat Levain from Flour Water Salt Yeast Bakerology

Rye loaf of bread is a normal Eastern European loaf of bread menu. It's still popular across Russia, Germany and the Baltic claims. This was essentially due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the outdoors as well.For this recipe we're going to look at a rye loaf of 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 increase in bitter weather, and often grew in the open.You have to know that rye flour does not have significant amounts of gluten which cause candida to increase and raise a loaf of bread. The result is that you'll finish up with an extremely heavy and thick loaf of loaf of bread. It'll still have a great taste but don't be disappointed if the loaf does 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 breads flour, all-purpose flour, and wheat flour.This rye bread recipe can be produced in your bread machine using the whole wheat setting. When you have a 100% whole wheat setting that's even better. It has a great flavour and works effectively as a groundwork for an appetizer or canape and really should be sliced thin.One extreme caution is that you will find this recipe will not coalesce into a dough ball in your loaf of bread machine like other breads made with more traditional flours. You will have to lift the lid during the early kneading process and drive the rye dough towards 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 pan and form it into a dough ball with your hands and drop it back to the bread skillet.