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Rye bakery is a normal Eastern European bread recipe. It's still popular across Russia, Germany and the Baltic says. This was typically due to the fact that rye grains were easy to increase in bitter climates and not just grew well on farms but in the untamed as well.For this menu we will look at a rye bakery made out of 100% rye flour. This is the traditional formula used across Eastern European countries because of the fact that rye grass was hardy and easy to grow in bitter weather, and often grew in the open.You should know that rye flour does not have quite a lot of gluten which cause yeast to develop and increase 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 avoid being disappointed if the loaf will not rise and it is very dense. It's also advisable to 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 whole wheat flour.This rye breads recipe can be made in your breads machine using the complete wheat setting. When 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 slim.One caution is that you will find this recipe does not coalesce into a dough ball in your breads machine like other breads made out of more traditional flours. You will have to lift the lid during the early kneading process and force the rye dough for the kneading paddle from time to time to create the dough ball. Stick with it throughout the kneading process. If need be, removed the dough ball from the skillet and form it into a dough ball with the hands and drop it back to the bread pan.