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Rye bakery is a traditional Eastern European loaf of bread formula. It's still popular across Russia, Germany and the Baltic states. This was typically due to the fact that rye grains were easy to increase in bitter climates and not just grew well on farms however in the outrageous as well.For this menu we're going to check out a rye breads made with 100% rye flour. This is the traditional formula used across Eastern Europe because of the fact that rye turf was hardy and easy to develop in bitter weather, and often grew in the open.You should know that rye flour does not have significant amounts of gluten which cause fungus to grow and increase a loaf of bakery. The result is that you'll conclude with a very heavy and thick loaf of breads. It will still have an excellent taste but avoid being disappointed if the loaf does not rise which is very dense. It's also advisable to know that rye flour is not gluten free, it simply lacks the same amount of gluten that you see in bakery flour, all-purpose flour, and wheat flour.This rye loaf of bread recipe can be produced in your breads 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 thin.One extreme caution is that you will find this recipe will not coalesce into a dough ball in your bakery machine like other breads made with more traditional flours. You will have to lift the cover during the early kneading process and thrust the rye dough for the 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 pan.