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Rye breads is a traditional Eastern European bakery menu. It's still popular across Russia, Germany and the Baltic state governments. This was generally because of the fact that rye grains were easy to develop in bitter climates and not just grew well on farms but in the outdoors as well.For this formula we're going to take a look at a rye bakery made out of 100% rye flour. This is the traditional menu used across Eastern Europe due to the fact that rye turf was hardy and easy to expand in bitter weather, and frequently grew in the wild.You should know that rye flour lacks quite a lot of gluten which cause yeast to expand and increase a loaf of bakery. The effect is that you'll end up with a very heavy and thick loaf of bakery. It'll still have an excellent taste but you shouldn't be disappointed if the loaf does not rise which 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 bakery flour, all-purpose flour, and whole wheat flour.This rye loaf of bread recipe can be made in your breads machine using the complete wheat setting. When you have a 100% whole wheat grains setting that's better still. It has a great flavor and works really well as a base for an appetizer or canape and should be sliced thin.One extreme caution is that might be this recipe does not coalesce into a dough ball in your bread machine like other breads made out of more traditional flours. You will need to lift the cover during the early on kneading process and press the rye dough towards the kneading paddle every once in awhile 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 skillet.