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Rye bread is a traditional Eastern European loaf of bread recipe. It's still popular across Russia, Germany and the Baltic states. This was largely due to the fact that rye grains were easy to expand in bitter climates and not only grew well on farms but in the wild as well.For this formula we will look at a rye bread made out of 100% rye flour. This was the traditional recipe used across Eastern Europe because of the fact that rye lawn was hardy and easy to increase in bitter weather, and often grew in the wild.You have to know that rye flour does not have quite a lot of gluten which cause candida to develop and raise a loaf of bakery. The result is that you will end up with an extremely heavy and dense loaf of breads. It will still have an excellent taste but don't be disappointed if the loaf does not rise and is also very dense. You should also know that rye flour is not gluten free, it simply does not have the same amount of gluten that you find in bread flour, all-purpose flour, and wheat flour.This rye breads recipe can be made in your breads 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 effectively as a foundation for an appetizer or canape and should be sliced slim.One caution is that might be this recipe will not coalesce into a dough ball in your bakery machine like other breads made out of more traditional flours. You will have to lift the lid during the early on kneading process and force the rye dough towards kneading paddle from time to time to form the dough ball. Stick with it throughout the kneading process. If need be, removed the dough ball from the pan and form it into a dough ball with the hands and drop it back to the bread pan.