Traditional Polish Buttermilk Rye Bread Recipe

Rye bakery is a traditional Eastern European breads formula. It's still popular across Russia, Germany and the Baltic says. This was mainly due to the fact that rye grains were easy to grow in bitter climates and not just grew well on farms but in the untamed as well.For this menu we're going to check out a rye bread made out of 100% rye flour. This is the traditional recipe used across Eastern European countries because of the fact that rye grass was hardy and easy to grow in bitter weather, and frequently grew in the wild.You should know that rye flour does not have significant amounts of gluten which cause fungus to increase and raise a loaf of loaf of bread. The effect is that you'll finish up with an extremely heavy and thick loaf of breads. It'll still have a great taste but avoid being disappointed if the loaf will 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 see in bakery flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be made in your bakery machine using the whole wheat setting. When you have a 100% whole wheat setting that's better still. It has a great flavor and works really well as a base for an appetizer or canape and really should be sliced thin.One caution is that you will find this recipe does not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will need to lift the lid during the early kneading process and thrust the rye dough for 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 skillet and form it into a dough ball with the hands and drop it back to the bread skillet.