~ Try My Rye: Its Homemade in the Bread Machine ~ Kitchen Encounters

Rye bakery is a traditional Eastern European bread formula. It's still popular across Russia, Germany and the Baltic claims. This was generally due to the fact that rye grains were easy to expand in bitter climates and not only grew well on farms however in the untamed as well.For this formula we're going to check out a rye loaf of bread made out of 100% rye flour. This is the traditional menu used across Eastern Europe due to 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 does not have quite a lot of gluten which cause fungus to increase and increase a loaf of bakery. The effect is that you'll wrap up with an extremely heavy and thick loaf of bakery. It will still have an excellent taste but don't be disappointed if the loaf does not rise and is also 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 see in bakery flour, all-purpose flour, and whole wheat flour.This rye bread recipe can be produced in your breads machine using the whole wheat setting. When you have a 100% whole wheat grains setting that's even better. It has a great flavour and works effectively as a groundwork for an appetizer or canape and really should be sliced slim.One extreme care is that might be 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 push the rye dough into the kneading paddle every once in awhile to create the dough ball. Stick with it throughout the kneading process. If you need to, 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.