Whats to eat?: Caraway Rye Bread

Rye bread is a traditional Eastern European bakery formula. It's still popular across Russia, Germany and the Baltic areas. This was largely because of the fact that rye grains were easy to grow in bitter climates and not just grew well on farms however in the wild as well.For this menu we will look at a rye breads made out of 100% rye flour. This is the traditional formula used across Eastern Europe due to the fact that rye turf was hardy and easy to grow in bitter weather, and frequently grew in the wild.You have to know that rye flour lacks quite a lot of gluten which cause candida to grow and raise a loaf of bread. The effect is that you will end up with an extremely heavy and thick loaf of loaf of bread. It will still have a fantastic taste but don't be disappointed if the loaf will not rise and 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 wheat flour.This rye bread recipe can be made in your bread machine using the complete wheat setting. When you have a 100% whole wheat grains setting that's even better. It has a great taste and works really well as a basis for an appetizer or canape and should be sliced slender.One extreme caution is that might be this recipe will not coalesce into a dough ball in your breads machine like other breads made with more traditional flours. You will need to lift the cover during the early kneading process and force the rye dough on the kneading paddle every once in awhile to create the dough ball. Stay with it throughout the kneading process. If you need to, 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.