Rye bread is a traditional Eastern European bakery recipe. It's still popular across Russia, Germany and the Baltic areas. This was essentially due to the fact that rye grains were easy to develop in bitter climates and not just grew well on farms however in the untamed as well.For this menu we will take a look at a rye bread made out of 100% rye flour. This is the traditional formula used across Eastern European countries because of the fact that rye turf was hardy and easy to increase in bitter weather, and frequently grew in the open.You should know that rye flour lacks quite a lot of gluten which cause yeast to expand and raise a loaf of bakery. The effect is that you will finish up with an extremely heavy and dense loaf of breads. It will still have a fantastic taste but avoid being disappointed if the loaf does not rise and 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 get in bread flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be made in your breads machine using the whole wheat setting. If you have a 100% whole wheat setting that's even better. It has a great taste and works effectively as a basis for an appetizer or canape and really should be sliced slender.One 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 out of more traditional flours. You will need to lift the lid during the early on kneading process and thrust 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 pan and form it into a dough ball with the hands and drop it back into the bread pan.swedish rye bread
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