Rye flour is clearly different than wheat flour. It has weak gluten that is not capable to form a gluten network and when mixed in a dough develops almost no elasticity. It looks like a viscous paste and is breaking quickly at an attempt to stretch it. Rye flour does not benefit from autolyse either, so forget this technique when baking bread with a high percentage of rye flour.
Kneading a rye dough has no effect because the gluten in rye is not capable to form an elastic dough. Rye dough relies on pentosans to be formed. If you do not like to knead the dough, then this bread is for you.
When baked in a loaf, it gives to the bread a dark crumb and a lower volume should be expected. The crumb is denser, you won't get big alveoli but rather smaller holes. Expect then a loaf with a dense crumb with small holes.
Instead, rye bread is more nutritious than wheat bread because it contains more bran. When ground, it is more difficult to separate the bran from the flour, so the content of bran is much higher in rye flour. But if you use whole grain (dark) rye flour you'll get the entire bran as it was not sifted out.
Here is the video with the recipe and description for this special rye bread:
Compared to wheat flour, rye flour absorbs much more water and makes the bread last longer.
Rye bread tastes better 24 hours after baking and actually improves with age. It will stay moist inside for a week.
Rye bread is known for its specific aroma and taste and is very popular in North European countries.
A slice of 100% whole grain rye sourdough bread is a perfect match for cheese, pâté, salmon, eggs and I let you discover other ones.
So, are you ready to bake and taste this bread?