Swedish Limpa Bread Bread Machine Recipes

Rye loaf of bread is a normal Eastern European breads formula. It's still popular across Russia, Germany and the Baltic says. This was basically because of the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the untamed as well.For this recipe we're going to take a look at a rye bread made out of 100% rye flour. This is the traditional menu used across Eastern European countries because of the fact that rye lawn was hardy and easy to expand in bitter weather, and often grew in the open.You have to know that rye flour lacks quite a lot of gluten which cause fungus to expand and increase a loaf of bread. The result is that you'll finish 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 will not rise and is also 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 get in bakery flour, all-purpose flour, and wheat flour.This rye loaf of bread 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 flavour and works effectively as a base for an appetizer or canape and really should be sliced slim.One extreme care 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 need to lift the cover during the early on kneading process and push the rye dough on the kneading paddle from time to time to form the dough ball. Stay 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.