Spelt and Rye Sourdough Loaf

Rye loaf of bread 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 expand in bitter climates and not only grew well on farms but in the wild as well.For this menu we will take a look at a rye bread made out of 100% rye flour. This is the traditional menu used across Eastern Europe because of the fact that rye lawn was hardy and easy to increase 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 develop and raise a loaf of breads. The result is that you will finish up with a very heavy and thick loaf of bakery. It'll still have a fantastic taste but you shouldn't be 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 does not have the same amount of gluten that you find in bakery flour, all-purpose flour, and wheat flour.This rye breads recipe can be made in your breads machine using the complete wheat setting. If you have a 100% whole wheat grains 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 skinny.One caution is that you will find this recipe does 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 on kneading process and thrust the rye dough on the kneading paddle from time to time to form 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.