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Rye bakery is a traditional Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic states. This was largely due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the untamed as well.For this menu we will take a look at a rye loaf of bread made out of 100% rye flour. This is the traditional recipe used across Eastern European countries because of the fact that rye grass was hardy and easy to expand in bitter weather, and often grew in the open.You should know that rye flour lacks quite a lot of gluten which cause fungus to expand and raise a loaf of bread. The effect is that you'll end up with a very heavy and thick loaf of loaf of bread. It'll still have an excellent 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 does not have the same amount of gluten that you will find in breads flour, all-purpose flour, and wheat flour.This rye bread recipe can be made in your bakery machine using the complete wheat setting. If you have a 100% whole wheat grains setting that's even better. It has a great taste and works effectively as a basis for an appetizer or canape and really should be sliced skinny.One caution is that you will find this recipe does not coalesce into a dough ball in your loaf of bread machine like other breads made out of more traditional flours. You will have to lift the cover during the early kneading process and thrust the rye dough towards the kneading paddle every once in awhile to create the dough ball. Stay with it throughout the kneading process. If need be, removed the dough ball from the skillet and form it into a dough ball with your hands and drop it back to the bread skillet.