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Rye bakery is a normal Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic areas. This was mainly because of the fact that rye grains were easy to increase in bitter climates and not just grew well on farms but in the wild as well.For this menu we're going to take a look at a rye loaf of bread made out of 100% rye flour. This is the traditional menu used across Eastern Europe because of the fact that rye lawn was hardy and easy to grow in bitter weather, and frequently grew in the open.You have to know that rye flour does not have quite a lot of gluten which cause yeast to grow and increase a loaf of loaf of bread. The result is that you'll wrap up with a very heavy and thick loaf of bread. It'll still have an excellent taste but you shouldn't be disappointed if the loaf will 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 discover in bread flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be made in your bread machine using the complete wheat setting. When you have a 100% whole wheat grains setting that's even better. It has a great flavour and works effectively as a base 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 loaf of bread machine like other breads made with more traditional flours. You will have to lift the lid during the early kneading process and thrust the rye dough towards kneading paddle every once in awhile to form the dough ball. Stay 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 the hands and drop it back into the bread skillet.