Russian Rye Bread for the Bread Machine Recipe 2 Just A Pinch Recipes

Rye bakery is a traditional Eastern European bread recipe. It's still popular across Russia, Germany and the Baltic claims. This was largely due to the fact that rye grains were easy to develop in bitter climates and not just grew well on farms but in the outdoors as well.For this menu we're going to check out a rye bakery made with 100% rye flour. This is the traditional recipe used across Eastern Europe because of 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 lacks significant amounts of gluten which cause fungus to expand and increase a loaf of bakery. The effect is that you will wrap up with a very heavy and thick loaf of breads. It'll still have a great taste but you shouldn't be disappointed if the loaf does 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 will find in bakery flour, all-purpose flour, and wheat flour.This rye bread recipe can be produced in your bakery machine using the whole wheat setting. When you have a 100% whole wheat setting that's even better. It has a great flavor and works effectively as a foundation for an appetizer or canape and really should be sliced thin.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 lid during the early kneading process and force the rye dough to the kneading paddle every once in awhile to form 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 to the bread pan.