Swedish Rye Bread Recipe

Rye bread is a traditional Eastern European bread menu. It's still popular across Russia, Germany and the Baltic expresses. This was mainly due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the outdoors as well.For this formula we will look at a rye loaf of bread made out of 100% rye flour. This was the traditional menu used across Eastern European countries because of the fact that rye turf was hardy and easy to grow in bitter weather, and frequently grew in the open.You have to know that rye flour does not have significant amounts of gluten which cause yeast to develop and raise a loaf of breads. The effect is that you'll wrap up with a very heavy and dense loaf of bread. It'll still have a great taste but you shouldn't be 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 does not have the same amount of gluten that you will find in bakery 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. If you have a 100% whole wheat setting that's even better. It has a great taste and works effectively as a basis for an appetizer or canape and really should be sliced skinny.One extreme caution is that might be this recipe does 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 lid during the early on kneading process and drive the rye dough towards 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 skillet and form it into a dough ball with your hands and drop it back to the bread skillet.