Sliced closeup Dark Rye Bread Alpha + bread machine Flickr Photo Sharing!

Rye bakery is a normal 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 grow in bitter climates and not just grew well on farms however in the crazy as well.For this menu we're going to check out a rye breads made out of 100% rye flour. This was the traditional menu 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 yeast to grow and increase a loaf of breads. The effect is that you will wrap up with a very heavy and dense loaf of bakery. 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 lacks the same amount of gluten that you see in breads flour, all-purpose flour, and wheat flour.This rye breads recipe can be produced in your loaf of bread machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's better still. It has a great flavor and works really well as a basis for an appetizer or canape and should be sliced slim.One extreme care is that might be this recipe does not coalesce into a dough ball in your bread machine like other breads made with more traditional flours. You will have to lift the lid during the early kneading process and press the rye dough towards kneading paddle from time to time to create the dough ball. Stay 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.