Swedish Limpa Bread Bread Machine Recipes

Rye bread is a traditional Eastern European bread formula. It's still popular across Russia, Germany and the Baltic says. This was largely due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms however in the crazy as well.For this menu we're going to take a look at a rye loaf of bread made with 100% rye flour. This was the traditional formula 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 wild.You should know that rye flour does not have quite a lot of gluten which cause yeast to grow and raise a loaf of loaf of bread. The effect is that you'll end up with a very heavy and dense loaf of bakery. It will still have an outstanding taste but avoid being disappointed if the loaf does not rise and is very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you will find in bakery flour, all-purpose flour, and whole wheat flour.This rye bakery recipe can be made in your bakery machine using the whole wheat setting. When you have a 100% whole wheat setting that's even better. It has a great flavor and works really well as a basis for an appetizer or canape and should be sliced slender.One extreme care is that you will find this recipe will not coalesce into a dough ball in your breads machine like other breads made out of more traditional flours. You will have to lift the cover during the early kneading process and force the rye dough into the kneading paddle every once in awhile to form the dough ball. Stick with it throughout the kneading process. If need be, removed the dough ball from the pan and form it into a dough ball with your hands and drop it back into the bread skillet.