Rye Bread – Without the Bread Machine Home Beccanomics

Rye bakery is a normal Eastern European 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 develop in bitter climates and not just grew well on farms but in the wild as well.For this menu we're going to take a look at a rye bread made with 100% rye flour. This is the traditional recipe used across Eastern European countries because of the fact that rye turf was hardy and easy to increase in bitter weather, and often grew in the wild.You have to know that rye flour lacks quite a lot of gluten which cause yeast to expand and raise a loaf of bread. The effect is that you'll wrap up with a very heavy and dense loaf of bread. It will still have an excellent taste but don'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 does not have the same amount of gluten that you see in bakery flour, all-purpose flour, and whole 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 even better. It has a great flavour and works really well as a base for an appetizer or canape and really should be sliced slender.One extreme care is that might be this recipe will not coalesce into a dough ball in your bread machine like other breads made out of more traditional flours. You will have to lift the cover during the early kneading process and push the rye dough on 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 skillet and form it into a dough ball with your hands and drop it back into the bread skillet.