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Rye bakery is a traditional Eastern European breads recipe. It's still popular across Russia, Germany and the Baltic states. This was essentially because of the fact that rye grains were easy to develop in bitter climates and not just grew well on farms but in the outrageous as well.For this recipe we will take a look at a rye loaf of bread made out of 100% rye flour. This was the traditional menu used across Eastern European countries due to the fact that rye turf was hardy and easy to grow in bitter weather, and often grew in the open.You have to know that rye flour does not have quite a lot of gluten which cause candida to expand and increase a loaf of bread. The effect is that you will finish up with a very heavy and dense 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 find in loaf of bread flour, all-purpose flour, and wheat flour.This rye bread recipe can be made in your bread machine using the whole wheat setting. When you have a 100% whole wheat setting that's even better. It has a great taste and works really well as a basis for an appetizer or canape and really should be sliced skinny.One caution is that might be this recipe will 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 motivate the rye dough towards kneading paddle from time to time to form the dough ball. Stick 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 to the bread pan.