Sourdough Feeding The Starter Page 86

Rye bread is a normal Eastern European loaf of bread formula. It's still popular across Russia, Germany and the Baltic says. This was largely because of the fact that rye grains were easy to increase in bitter climates and not only grew well on farms but in the outdoors as well.For this formula we're going to check out a rye loaf of bread made with 100% rye flour. This is the traditional formula used across Eastern Europe because of the fact that rye turf was hardy and easy to increase in bitter weather, and frequently grew in the wild.You should know that rye flour lacks significant amounts of gluten which cause candida to develop and raise a loaf of breads. The effect is that you will wrap up with an extremely heavy and dense loaf of breads. It'll still have a fantastic taste but avoid being 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 see in loaf of bread flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be made in your loaf of bread machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's even better. It has a great flavour and works effectively as a base 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 bakery machine like other breads made with more traditional flours. You will need to lift the lid during the early kneading process and press the rye dough for the kneading paddle from time to time to create the dough ball. Stick with it throughout the kneading process. If need be, 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.