Rye loaf of bread is a normal Eastern European breads formula. It's still popular across Russia, Germany and the Baltic states. This was generally because of the fact that rye grains were easy to increase in bitter climates and not just grew well on farms but in the outdoors as well.For this recipe we're going to look at a rye bread 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 expand in bitter weather, and often grew in the open.You should know that rye flour lacks quite a lot of gluten which cause yeast to grow and increase a loaf of bakery. The result is that you'll end up with an extremely heavy and dense loaf of loaf of bread. It'll still have an excellent taste but avoid being disappointed if the loaf will 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 wheat flour.This rye bread recipe can be made in your loaf of bread machine using the complete wheat setting. When you have a 100% whole wheat setting that's better still. It has a great flavor and works effectively as a basis for an appetizer or canape and should be sliced thin.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 need to lift the lid during the early on kneading process and drive the rye dough on the kneading paddle every once in awhile to form the dough ball. Stay with it throughout the kneading process. If need be, removed the dough ball from the pan and form it into a dough ball with the hands and drop it back to the bread pan.For Saint Patricks Day – Light Rye Bread in the Bread Machine Bread Machine Recipes
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