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Rye breads is a traditional Eastern European loaf of bread formula. It's still popular across Russia, Germany and the Baltic states. This was essentially due to the fact that rye grains were easy to increase in bitter climates and not only grew well on farms but in the crazy as well.For this formula we're going to take a look at a rye breads made with 100% rye flour. This is the traditional formula 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 should know that rye flour does not have significant amounts of gluten which cause candida to expand and raise a loaf of bakery. The result is that you'll finish up with a very heavy and thick loaf of breads. It will still have a fantastic taste but don't be disappointed if the loaf does not rise and is very dense. You should also know that rye flour is not gluten free, it simply lacks the same amount of gluten that you will find in loaf of bread flour, all-purpose flour, and wheat flour.This rye breads recipe can be made in your bakery machine using the whole wheat setting. If you have a 100% whole wheat setting that's better still. It has a great flavor and works effectively as a groundwork for an appetizer or canape and should be sliced skinny.One extreme care is that might be this recipe does not coalesce into a dough ball in your loaf of bread machine like other breads made with more traditional flours. You will need to lift the lid during the early on kneading process and force the rye dough into the kneading paddle from time to time to form the dough ball. Stick 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.