Reuben Rye Bread Bread Machine Recipes

Rye bakery is a traditional Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic state governments. This was largely because of the fact that rye grains were easy to grow in bitter climates and not just grew well on farms however in the outdoors as well.For this recipe we're going to check out a rye breads made with 100% rye flour. This is the traditional recipe used across Eastern Europe because of the fact that rye grass was hardy and easy to develop 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 expand and raise a loaf of bread. The effect is that you will conclude with a very heavy and dense loaf of bakery. It will still have an outstanding taste but avoid being disappointed if the loaf does not rise and is also 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 find in loaf of bread flour, all-purpose flour, and wheat flour.This rye loaf of bread 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 extreme caution is that you will find this recipe does 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 cover during the early kneading process and push the rye dough towards kneading paddle from time to time 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 pan.