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Rye bread can be described as a popular Eastern European bread recipe. It is still popular throughout Russia, Germany and the Baltic states. This is due in large part in part to the fact that rye seeds were easy to cultivate in cold climates and didn’t just flourish on farms, but in the wild too.
This recipe is going to examine the rye bread recipe made from 100 percent of rye flour. This was the most popular recipe that was used throughout Eastern Europe due to the fact that rye grass is hardy and easy to cultivate in harsh weather conditions, and was often found outdoors in wild areas.
It is important to know that rye flour has very low amounts of gluten that cause yeast to develop and produce the bread loaf. As a result, you’ll end up with an extremely heavy and dense bread loaf. The bread will still be delicious. great taste, but don’t get surprised if it doesn’t rise and is extremely heavy and dense. Also, you should be aware that rye flour is not gluten-free; it is just not able to contain the similar amount of gluten is found on bread flours, flours for all purposes and wheat flour.
This recipe for rye bread can be baked in your bread maker making use of the Whole Wheat setting. If you have a whole wheat setting, it’s more delicious. It’s a delicious flavor and is great as the basis for a snack or canape and should be cut thin.
A word of caution: the recipe is not able to form dough balls in your bread machine as do other breads made using traditional flours. It is necessary to lift the lid in the beginning of the process of kneading and move the rye dough towards the paddle that you are kneading at times to create an actual doughball. Stay with it through the process of kneading. If necessary, take your dough from the bread pan, and make it into a doughball using your hands before dropping it back in the pan for bread.
- 1 cup of water at 110 degrees Fahrenheit.
- 2 tablespoons salt
- 1/4 cup canola or vegetable or olive oil
- 1 cup honey
- 2 eggs at room temperature
- Three tablespoons dry milk (optional)
- 4 cups of Rye flour
- 2 1/4 teaspoons active yeast from a bread machine or dry
- One teaspoon Caraway Seeds (optional)
- Add all ingredients to the bread maker in the order listed in the list of ingredients.
- Choose the whole wheat setting for a loaf of 2 pounds (1-pound loaf if you’ve split this recipe into two halves) and medium crust. Choose the 100 whole wheat option in the event that your bread maker has one.
- While kneading make sure to lift the lid and then push the dough into the paddle for kneading with the help of a spatula made of plastic. If the kneading process is finished and you don’t have the dough ball, you can remove it your bread dish, and shape into your hands until you’ve got the dough ball. Then, drop it back into the pan.
- After the kneading process and prior to the rising cycle, add one teaspoon reserved of caraway seeds over the top, if you decide to make use of them.
- After baking, take it out of the pan of bread and let cool on an uncooked wire rack for 10 minutes. Slice the bread thinly and serve.
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