swedish rye bread

Rye bread is a normal Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic areas. This was essentially because of the fact that rye grains were easy to expand in bitter climates and not only grew well on farms but in the untamed as well.For this menu we're going to take a look at a rye bread made with 100% rye flour. This is the traditional menu used across Eastern European countries due to the fact that rye turf was hardy and easy to grow in bitter weather, and often grew in the wild.You have to know that rye flour does not have significant amounts of gluten which cause candida to grow and raise a loaf of loaf of bread. The effect is that you will wrap up with an extremely heavy and dense loaf of bakery. It'll still have an outstanding taste but avoid being disappointed if the loaf does not rise which 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 will find in bread flour, all-purpose flour, and wheat flour.This rye bakery recipe can be made in your breads machine using the whole wheat setting. If you have a 100% whole wheat grains setting that's better still. It has a great flavour and works effectively as a base for an appetizer or canape and really should be sliced slender.One extreme caution is that might be this recipe does not coalesce into a dough ball in your bakery 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 every once in awhile to create 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 to the bread pan.